Rompope

Rompope Recipe - A Delicious Mexican Dessert with Milk, Cinnamon, and Rum

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Rompope is a traditional Mexican drink that is similar to eggnog, but with a unique twist. It is a creamy and rich beverage that is often enjoyed during the holiday season or special occasions. This recipe will guide you through the process of making your own delicious rompope at home.

History

Rompope has its origins in Spain, where it was known as "rompon." The recipe was brought to Mexico by Spanish nuns in the 17th century, who added local ingredients such as cinnamon and vanilla to create a unique version of the drink. Over time, rompope became a popular beverage in Mexico, especially during Christmas and other celebrations.

Ingredients

4 cups of milk
1 cup of sugar
3 inches of cinnamon bark
0.25 tsp of baking soda
12 egg yolks
0.5 cup of rum, brandy or Comiteca

How to prepare

In a medium saucepan, mix together the milk, sugar, cinnamon, and baking soda over medium heat.
Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
Allow the mixture to cool, then strain it to remove the cinnamon bark.
In a mixing bowl, whisk or beat the egg yolks with an electric mixer for about 5 minutes, until they become thick and lemon yellow.
While still beating, slowly pour the cooled milk mixture into the egg yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and lightly coats the back of a wooden spoon.
Remove the saucepan from heat and transfer the mixture into a bowl (preferably metal) placed on top of a larger bowl filled with ice to cool it down.
Stir the mixture until it reaches a cool temperature.
Gradually stir in the brandy, rum, or Comiteca.
The rompope is now ready to be served, or it can be lightly covered and stored in the refrigerator.

Variations

For a non-alcoholic version, simply omit the brandy or Comiteca.
Add a splash of rum or whiskey for a different flavor profile.
Experiment with different spices such as nutmeg or cloves for a unique twist.

Cooking Tips & Tricks

Be sure to constantly stir the mixture while cooking to prevent it from sticking to the bottom of the saucepan.

- Make sure to cool the mixture before adding the brandy or Comiteca to prevent the alcohol from evaporating.

- For a smoother texture, strain the mixture before serving to remove any lumps or bits of egg.

Serving Suggestions

Rompope can be served chilled or over ice, garnished with a sprinkle of cinnamon or nutmeg on top.

Cooking Techniques

The key to making a delicious rompope is to cook the mixture slowly over low heat, stirring constantly to prevent curdling.

Ingredient Substitutions

If you don't have brandy or Comiteca, you can use rum or whiskey as a substitute.

Make Ahead Tips

Rompope can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve rompope in small glasses or cups, garnished with a cinnamon stick or a sprinkle of ground cinnamon on top.

Pairing Recommendations

Rompope pairs well with traditional Mexican desserts such as churros or flan.

Storage and Reheating Instructions

Store leftover rompope in a sealed container in the refrigerator. To reheat, simply pour the desired amount into a saucepan and heat gently over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of rompope contains approximately 250 calories.

Carbohydrates

Each serving of rompope contains approximately 20 grams of carbohydrates.

Fats

Each serving of rompope contains approximately 10 grams of fats.

Proteins

Each serving of rompope contains approximately 6 grams of proteins.

Vitamins and minerals

Rompope is a good source of vitamin A, calcium, and potassium.

Alergens

Rompope contains eggs and dairy, which may be allergens for some individuals.

Summary

Rompope is a rich and creamy beverage that is high in calories and fats, but also provides essential nutrients such as protein and vitamins.

Summary

Rompope is a delicious and creamy Mexican drink that is perfect for special occasions or holiday celebrations. With this recipe, you can easily make your own homemade rompope and impress your friends and family with this traditional beverage. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Rompope. It was many years ago, when I was just a young girl living in Mexico with my family. My mother had always been a wonderful cook, and she passed down her love for cooking to me. One day, while rummaging through her old recipe books, I came across a tattered piece of paper with the word "Rompope" scrawled on it.

Curious, I asked my mother about the recipe. She told me that Rompope was a traditional Mexican holiday drink, similar to eggnog but with a unique twist. She explained that it was made with milk, sugar, eggs, and a touch of cinnamon and vanilla. Intrigued, I begged my mother to teach me how to make it.

She agreed, and we spent the whole afternoon in the kitchen, mixing and stirring and tasting until we had perfected the recipe. The Rompope turned out rich and creamy, with just the right amount of sweetness and spice. I was hooked.

From that day on, Rompope became a staple in our household during the holiday season. I would make a big batch every year, sharing it with friends and family who all raved about its delicious taste. I felt a sense of pride knowing that I had mastered such a special recipe, one that had been passed down through generations of Mexican cooks.

Over the years, I continued to make Rompope, experimenting with different variations and adding my own unique touch to the recipe. I learned new techniques from other cooks I met along the way, each one sharing their own secrets for making the perfect Rompope.

One day, while visiting a distant relative in a small village in the mountains, I had the opportunity to taste a truly authentic version of Rompope. The woman who made it was a master at her craft, using fresh ingredients and traditional methods that had been handed down in her family for generations.

I watched in awe as she cracked the eggs, poured the milk, and sprinkled in the spices, all the while sharing stories of her grandmother who had taught her how to make Rompope when she was just a little girl. I listened intently, soaking up every word and committing her recipe to memory.

When I returned home, I couldn't wait to try out the new techniques I had learned. I added a few tweaks of my own, incorporating fresh nutmeg and a splash of rum to give the Rompope a little extra kick. The result was beyond my wildest dreams – a creamy, decadent drink that tasted like pure holiday magic.

I shared the new and improved recipe with my friends, who were all amazed at how delicious it was. They begged me to teach them how to make it, and soon we were all gathered in my kitchen, laughing and chatting as we stirred and poured and sipped on our homemade Rompope.

As the years went by, I continued to make Rompope for my loved ones, passing down the recipe and the stories behind it to my children and grandchildren. It became a cherished tradition, one that brought us all together during the holidays and reminded us of the love and warmth of our family.

Now, as I sit here in my kitchen, surrounded by the delicious aroma of simmering milk and spices, I can't help but smile at the memories that flood back to me. Rompope may just be a simple holiday drink, but to me, it represents so much more – a legacy of tradition, love, and the joy of sharing good food with those we hold dear. And for that, I am forever grateful.