Best Classic Rompopo Recipes

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ROMPOPE (MEXICAN EGGNOG)



Rompope (Mexican Eggnog) image

This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.

Provided by AnaMaría

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 8

Number Of Ingredients 5

3 pints whole milk
2 ½ cups white sugar
2 cinnamon sticks
15 egg yolks
1 cup rum

Steps:

  • Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
  • Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 72.3 g, Cholesterol 402.4 mg, Fat 14.2 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 88.5 mg, Sugar 70.9 g

ROMPOPE (MEXICAN EGGNOG)



Rompope (Mexican Eggnog) image

A basic recipe for Rompope includes milk, egg yolks, sugar, cinnamon, baking soda, and some sort of alcohol. The different flavorings are nutmeg, vanilla, almonds, pecans, orange blossom water, clove, pine nuts and even pistachios. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories     Drinks

Time 35m

Number Of Ingredients 9

4 cups 1 liter of whole milk
1 cup 250 grams sugar
1 pinch of baking soda
1 stick of Mexican Cinnamon
2 cloves
12 egg yolks (from large size eggs)
1/8 teaspoon of ground nutmeg*
1 teaspoon vanilla
1/2 cup 118 ml Rum or Brandy**

Steps:

  • Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves' flavors.
  • Turn off the heat and remove saucepan from stove to cool.
  • While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
  • Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
  • Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.

Nutrition Facts : Calories 336 kcal, Carbohydrate 42 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 212 mg, Sodium 125 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving

ROMPOPE



Rompope image

Consider this rich holiday libation "Mexican eggnog." In Mexico, it's often found bottled and in many flavors like vanilla, pine nut or walnut, but it's also easy to make yourself. This recipe is about as classic as it gets. It is pure comfort, with a creamy texture thanks to the tempered egg yolks and a nutty sweetness from the almond extract. A little rum or brandy goes a long way. Serve well chilled and on the rocks for a festive Noche Buena.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings (about 4 cups)

Number Of Ingredients 10

1 quart whole milk
3/4 cup sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
2 allspice berries
One 4-inch cinnamon stick
6 large egg yolks
1 teaspoon almond extract
Kosher salt
1/2 cup rum or brandy

Steps:

  • Combine the milk, sugar, nutmeg, baking soda, allspice and cinnamon in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally and checking to make sure the milk doesn't boil over, until the mixture is slightly reduced and the flavors come together, about 30 minutes.
  • Whisk the egg yolks by hand in a large stainless steel or heatproof bowl until well combined. Slowly pour in the milk mixture, whisking. Return the mixture to the saucepan over medium heat. Add the almond extract and 1/4 teaspoon salt and cook until the mixture comes to a boil and starts to thicken, 6 to 8 minutes. Turn off the heat, immediately add the rum or brandy and stir to combine.
  • Remove the pan from the heat, discard the cinnamon stick and allspice berries and let cool at room temperature. Refrigerate until chilled. Serve over ice.

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