ROMPOPE WITH ALMONDS
This easy Mexican Rompope recipe is made with sweetened condensed milk, almonds, and rum. Rompope is the Mexican version of eggnog and I like the almond version better than the traditional one.
Provided by AnaMaría
Categories World Cuisine Recipes Latin American Mexican
Time 2h32m
Yield 8
Number Of Ingredients 6
Steps:
- Combine condensed milk, water, and cinnamon stick in a saucepan and bring to a boil over medium-low heat. Continue to boil mixture, stirring constantly, until milk has thickened, about 10 minutes. Remove from heat and allow to cool slightly.
- Combine egg yolks and almonds in a blender; blend until smooth. Add warm milk and blend until well combined. Pour egg yolk mixture into the saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes. Remove from heat and fish out cinnamon stick. Add rum in a very thin stream, stirring constantly.
- Cool completely, about 2 hours. Pour into a bottle and refrigerate.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.6 g, Cholesterol 144.7 mg, Fat 8 g, Fiber 0.3 g, Protein 6 g, SaturatedFat 3.8 g, Sodium 68.9 mg, Sugar 26.8 g
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