Best 3 Rompope Mexican Eggnog Recipes
Journey into the realm of flavors with Rompope, a traditional Mexican eggnog that encapsulates the spirit of celebration. This creamy, rich beverage, boasting a history as old as Mexico itself, is a symphony of textures and tastes. Savor the delicate balance of sweet and savory, with hints of cinnamon, vanilla, and nutmeg dancing on your palate. As you delve into this article, you'll discover a collection of meticulously crafted Rompope recipes, each offering a unique twist on this classic delight. From the simplicity of the Classic Rompope to the lusciousness of the Chocolate Rompope, these recipes cater to every taste and preference. Indulge in the boozy delight of the Spiked Rompope or embrace the alcohol-free version, perfect for those seeking a non-alcoholic treat. With step-by-step instructions and helpful tips, these recipes will guide you effortlessly through the process of creating this Mexican treasure. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that pays homage to Mexico's rich culinary heritage.
Let's cook with our recipes!
ROMPOPE (MEXICAN EGGNOG)
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
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 CAKE (MEXICAN EGGNOG CAKE)
Delicious cake, courtesy of La Lechera condensed milk. The frosting is butter rich so you may skip it if you like.
Provided by Mami J
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees. Beat the condensed milk and the butter in a large bowl. Add the eggs, one by one. Add the lime zest and the evaporated milk alternately with the flour. Pour batter into a greased and floured cake pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Invert after 10 minutes and let cool. Level top of cake and pour rompope evenly.
- For the frosting, beat both ingredients until well combined. Frost cake and garnish as desired.
Nutrition Facts : Calories 695.1, Fat 50.5, SaturatedFat 31.1, Cholesterol 231.7, Sodium 403.8, Carbohydrate 50.7, Fiber 0.8, Sugar 25.1, Protein 11.6
ROMPOPE - MEXICAN EGGNOG
Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. Cook time is for refrigeration time.
Provided by mariposa13
Categories Beverages
Time P1DT20m
Yield 1-2 quarts
Number Of Ingredients 7
Steps:
- Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
- Over medium heat, bring the mixture to a boil.
- Reduce heat and simmer, stirring constantly, for 15 minutes.
- Remove from heat, and cool to room temperature.
- Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.
- Return to low heat and, stirring constantly, cook until mixture coats a spoon.
- Remove from heat and allow to cool completely.
- Add the rum or brandy to the mixture, stir well.
- Transfer to a container and cover tightly.
- Refrigerate for 1 or 2 days before serving.
- Makes 1-1/2 quarts.
Tips:
- For a richer flavor, use dark rum instead of light rum.
- If you don't have vanilla beans, you can substitute 1 teaspoon of vanilla extract.
- Be sure to use fresh milk and cream for the best results.
- If you're using an electric mixer, be careful not to overbeat the mixture, or it will become too thick.
- Rompope can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Rompope is a delicious and festive Mexican eggnog that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a warm and comforting drink to enjoy on a cold winter night or a refreshing and flavorful beverage to serve at a party, rompope is the perfect choice. So next time you're in the mood for something special, give rompope a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
