Internet Recipe
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Rompope

(Mexican Eggnog)

1 quart milk
1 cup sugar
3 teaspoons Mexican vanilla and 1 cinnamon stick
1/2 cup ground blanced almonds
12 egg yolks
2 cups light run or brandy

In a large pan, mix the milk with the sugar, add the vanilla and the cinnamon stick. Bring to a boil. Reduce het and simmer gently, stirring constantly for 15 minutes. Cool to lukewarm and remove the cinnamon stick and add the ground almonds. Beat the egg yolks until very thick and lemony in color. Then gradually beat them into the almond-milk mixture, adding a little at a time. Return to heat and cook on low until mixture coats a spoon. Cool thoroughly. Add the rum or brandy and funnel into a bottle or container that can be tightly seatled or corked. Refrigerate a day or two before serving. Serve in liquer glasses as a afternoon or after-dinner drink.

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