Rompope Mexican eggnog recipe
The holidays usually mean a few things for me, great food, family, and indulging drinks. It’s the only time in the year I basically make tons of homemade eggnog with more than a little booze in it.
This year we wanted to try something new. Santa got my hunnie this really cool book on winter cocktails, this was the first step to this particular new drink experiment.
He found a few different eggnog recipes in the book and picked the Rompope Mexican eggnog recipe for us to try out. Exciting!
Rompope Mexican eggnog recipe Directions
To get started just pulse the blanched almonds with 2 tablespoons of normal sugar. See this is where I f’d up in my recipe success, I only had slivered almonds and apparently they didn’t pulverize just as expected. Apparently this combo should produce a fine paste, mine just gave me crumbs.
Anyway set this aside.
Add milk to a large pot together with cinnamon sticks, vanilla extract, baking soda, and the peel from 1 lemon.
Being this mixture to a boil then reduce heat and summer for 15-20 minutes.
Then prepare the egg bits. In a large bowl, whip 8 egg yolks until they are pale in color, then add 1 and a half cups of sugar and the almond paste. Blend this until smooth.
Then back to the pot and remove the milk mixture from the heat. Discard the spices and let cool for a few minutes.
Whisking constantly, slowly add the milk into the egg mixture.
Then add this back to the pot and cook over low heat, stirring constantly especially taking care to scrape the bottom and sides for 5-7 more minutes. It should thicken enough to coat the back of a spoon.
Your eggnog is now done! You can choose to enjoy it warm or store it for minimum of 2 hours in the refrigerator. Add some white rum and garnish with ground cinnamon when served
It’s sweet, rich, creamy and has a really great flavor! I highly recommend you try it out.
If you do, let me know how it tasted! And if you have the same issue with the almonds as I did.