Every culture seems to have an egg nog type drink. Earliest accounts reference Posset in 13th century England, a drink of curdled milk and spice ale served hot. It came to the colonies and George Washington was a fan with his own recipe that included rum, rye and sherry. In America we have Egg Nog, in Puerto Rico they have Coquito, Advocaat in the Netherlands, Bombardino in Italy, each adding a little twist to the recipe making it their own. Today we share with you a recipe for Rompope, the Mexican variation on Egg Nog. It is a rendition adapted from a Spanish egg punch called Ponche de Huevos that dates back to the 17th century. This recipe includes the use of blanched almonds adding a subtly nuttiness and different dimension to the American classic that we have found to be very appealing. Cheers!
- 1/3 cup blanched almonds (skins removed)
- 6 cups milk
- 1 1/2 cups sugar
- 1/2 cinnamon stick
- 8 egg yolks
- 1 cup gold rum (we use Mount Gay)
In a Food Processor the blanched almonds, process until almonds form a paste. Put to the side.
In a Medium Saucepan add the milk, white sugar and cinnamon stick. Slowly bring the mixture up to a simmer without boiling. Once the sugar is dissolved and the milk is hot. Remove from heat and let cool for 30 minutes. Once the milk has cooled whisk the almond paste into milk and sugar mixture.
In a large mixing bowl add the egg yolks, beat until smooth. Slowly add the cooled milk mixture whisking the whole time to incorporate all the ingredients. Return mixture to the saucepan and cook over a low heat stirring constantly while slightly reducing the mixture until it coats the back of a spoon. (8-10 minutes, don’t let it boil!) Reduce from heat and let cool completely. Add the rum into the cooled Rompope and stir to incorporate. Transfer into bottle/s and refrigerate.
Serve Rompope chilled, over ice (our preference) or warm. Garnish with a cinnamon stick or dusting of cinnamon sugar. It will keep in your refrigerator for 5-7 days.