The Washington Post

Rompope

Rompope 8.000

Deb Lindsey for The Washington Post

Spirits Dec 10, 2014

Rompope is a Latin American variation of eggnog, believed to have been invented by nuns in the convent of Santa Clara in Puebla, Mexico.

This version uses ground almonds, which provide flavor and intense creaminess. It can be served cold, but it’s particularly delicious warm.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes about 6 1/2 cups

Ingredients
  • 6 cups whole milk
  • Two 3-inch cinnamon sticks
  • Rind of one lemon (with as little pith as possible; may substitute 1 teaspoon lemon extract)
  • 1/2 rind of 1 orange (with as little pith as possible)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 2/3 cup blanched almonds
  • 1 1/4 cups plus 2 tablespoons sugar
  • 8 large egg yolks
  • 1/2 to 1 cup white rum
  • 1/2 cup amber rum
  • Ground cinnamon, for garnish (optional)
  • Freshly grated nutmeg, for garnish (optional)

Directions

Combine the milk, cinnamon stick, citrus rinds, vanilla and baking soda in a large saucepan; bring to a boil over medium-high heat, then reduce to medium-low and cook for 15 to 20 minutes.

Meanwhile, combine the almonds and 2 tablespoons of sugar in a food processor; pulse until finely ground. Transfer to a large mixing bowl, then add the egg yolks and the remaining 1 1/4 cups sugar, stirring to form a thick paste.

Discard the cinnamon sticks and citrus rinds from the hot milk mixture, then slowly pour the hot liquid into the almond-egg mixture, whisking constantly. Return the mix to the saucepan; cook over low heat, stirring occasionally, until the mixture has the consistency of a thin cream sauce and is warmed through. Strain, if desired.

If serving warm, add the white rum (to taste) and the amber rum to the saucepan. Divide the mixture among mugs.

If serving cold, allow the mix to cool, then refrigerate until well chilled. Add the white rum (to taste) and the amber rum just before serving, in chilled rocks glasses; top with ground cinnamon or nutmeg if you like.

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Recipe Source

Adapted from “Winter Cocktails,” by Maria Del Mar Sacasa (Quirk Productions, 2013).

Tested by M. Carrie Allan.

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Nutritional Facts

Calories per serving: 350


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 5g 25%

Cholesterol: 160mg 53%

Sodium: 135mg 6%

Total Carbohydrates: 37g 12%

Dietary Fiber: 1g 4%

Sugar: 35g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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