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How to make Rompope!!!!

Rompope is the Mexican version of egg nog and is traditionally spiked with Rum.

The drink started at the Convent of Santa Clara in Puebla, Mexico back in the colonial period. Today Rompope is produced commercially and widely available in Mexico.
 
Many of our Dancing Chefs, have been asking us how to get rompope or make rompope, sadly we know is really hard if not impossible to find it in the US so… as requested by you and because we know the holidays deserve a nice drink like this, here is the RECIPE!!

Ingredients:
4 cups milk
1 cup sugar
3 inches canela (cinnamon bark)
1/4 teaspoon baking soda
12 egg yolks
1/2 cup rum

 
Instructions:
In a medium sized saucepan over medium heat, mix together the milk, sugar, cinnamon bark and baking soda. When it begins to boil, lower the heat stand simmer for about 20 minutes. Set aside to cool, and strain to remove the cinnamon bark.

Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes. , until thick and lemon yellow. While still beating, slowly, pour the cool milk mixture into the yolks. Return to the saucepan and cook over low heat., stirring constantly, until the mixture thickens and lightly coast the back of a wooden spoon.

Remove from the heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that is resting on ice in a larger bowl. Stir until cool. Gradually stir in the rum and its ready to serve, or it can be tightly covered in the refrigerator.

It goes really well with:
Fruit
Vanilla Ice Cream
Coffee
Enjoy your Rompope and Happy Holidays Dancing Chefs!!
 
Stephanie
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One response

  1. Don

    I was lucky to find it at Total Wine in Greenville SC so hopefully other stores are carrying it now!

    December 19, 2012 at 1:08 pm

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