Rompope (Mexican Eggnog) Recipe – a delicious recipe with blanched almonds, sugar, milk, cinnamon sticks, lemon, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pulse almonds with 2 tablespoons sugar until ground to a fine paste.
2
Bring milk, cinnamon sticks, lemon rind, vanilla, and baking soda to boil over medium-high heat in large heavy-bottomed saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
3
In large bowl, whisk egg yolks, remaining 1 1/2 cups sugar, and almonds until thick and pale. Remove and discard cinnamon stick and lemon rind from milk. Constantly whisking, slowly add the milk to the yolk mixture.
4
Return mixture to pan and cook over low heat, stirring and scraping the bottom and sides of the pan constantly until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours (see notes).
5
Stir in rum or aguardiente and serve.
1066
kcal
Calories
43
g
Fat
141
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup blanched almonds, 1 1/2 cups plus 2 tablespoons sugar, 6 cups milk, 2 cinnamon sticks, and more.
Yes, Rompope (Mexican Eggnog) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
