Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)
MexicanMediumVegetarianGluten-Free

Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)

A delicious mexican dish. perfect for vegetarians. and gluten-free friendly.

Total Time

184 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 2/3 cup blanched almonds
  • 1 1/2 cups plus 2 tablespoons granulated sugar, divided
  • 6 cups whole milk
  • 2 cinnamon sticks
  • Rind of 1 lemon*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 8 large egg yolks
  • 1 cup white rum or aguardiente**
  • *Remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
  • **Aguardiente literally means "burning water" in Spanish. It is a strong (29% or higher) spirit distilled from fruits, grains, and commonly sugarcane. It's available at most liquor stores.

Instructions

  1. 1

    Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Stir in rum or aguardiente. Serve.

Cooking Timer

03:04:00
Custom Timer (minutes)

Recipe Info

Prep Time:37 min
Cook Time:147 min
Total Time:184 min
Difficulty:Medium
Servings:6