Rompope Mexican Eggnog Recipes

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.

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.

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.

Steps:

• 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.

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.

Steps:

• Combine milk, cinnamon stick, peppercorns, and cloves in a saucepan over medium-low heat. Heat until almost boiling; add vanilla pudding mix, reduce heat to low, and boil, stirring constantly, about 5 minutes. Remove from heat and strain into a large bowl. Refrigerate for 2 hours.
• Combine milk mixture, condensed milk, and rum in a blender; blend until well combined.