Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 2 cinnamon sticks
- 8 large egg yolks
- 6 cups whole milk
- 2/3 cup blanched almonds
- 1 1/2 cups plus 2 tablespoons granulated sugar, divided
- rind of 1 lemon*
- 1 cup white rum or aguardiente**
- *remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
- **aguardiente literally means "burning water" in spanish. it is a strong (29% or higher) spirit distilled from fruits, grains, and commonly sugarcane. it's available at most liquor stores.
Preparation Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste. Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside. In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture. Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours. Stir in rum or aguardiente. Serve. Make-Ahead TipRompope may be refrigerated for up to one month in sterilized glass bottles. Recipes from Winter Cocktails by MarÃa Del Mar Sacasa. Copyright © 2013 by Quirk Books.
Preparation Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste. Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside. In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture. Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours. Stir in rum or aguardiente. Serve. Make-Ahead TipRompope may be refrigerated for up to one month in sterilized glass bottles. Recipes from Winter Cocktails by MarÃa Del Mar Sacasa. Copyright © 2013 by Quirk Books.
