Rompope Rum Delight
This Rompope Rum Delight is a delightful Mexican eggnog with a twist. It combines the richness of egg yolks, the nuttiness of almonds, and the warmth of cinnamon, all blended with a generous serving of premium rum. This holiday drink is creamy, flavorful, and perfect for festive celebrations.
Rompope Rum Delight
A delightful Mexican eggnog with a twist, blending egg yolks, almonds, cinnamon, and rum-spiked milk for a rich and delicious holiday drink.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Ingredients
- 1 1/2 tbsp blanched almonds (skins removed)
- 1 cup milk
- 1/4 cup + 1 1/2 tbsp sugar
- 1/8 cinnamon stick
- 1 1/3 egg yolks
- 3 tbsp premium rum
Instructions
- Using a food processor, process almonds into a paste.
- In a heavy-bottomed saucepan, gently simmer milk, sugar, and cinnamon stick until the sugar dissolves and the milk is heated through. Do not allow it to boil. Remove from heat and let it sit for 30 minutes.
- Whisk the almond paste into the milk mixture.
- Beat the egg yolks until creamy, then slowly add the milk mixture, stirring continuously until fully incorporated.
- Return the pan to the stove and cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
- Allow the rompope to cool completely. Add the rum and stir before serving.