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Holiday Drinks Part 1: Rompope

November 29, 2011

The weather has cooled, and the Holidays are upon us.  This means as always a bit of indulgence in family , friends, shopping, parties, food, and yes drink.  The Holidays are a great time to go out, but they are also times to gather around the table or the fireplace, and sit and talk, share, and reawaken belief that life is a good thing.

This belief usually comes with drink (or two).  So for the Holiday Season I want to share some very fun, and in some cases very unique drinks that can easily be made at home.  These are all kid as well as grown-up friendly, and a great chance to spend time with the little imps.

A couple years back I did a post on homemade eggnog, which you can get to by clicking the little blue words.  This year I want to pass along several recipes that you can include in your ceremonious celebrations.  First up…..Rompope.

Rompope (rum-po-pay) is Mexican Eggnog, slightly heavier than other flips (spirits, egg, spice) and used quite frequently as a cooking ingredient throughout Central America.  The dates back to around 1607 where Spanish nuns, many from well-to-do fans were sent to The Santa Clara Puebla in Mexico.  And because they were from the high-end of society these nuns( known as La  Claristas) were accustomed to the best foods, and the best drinks along with the knowledge of quality service.  They were often called upon to wait tableside when royalty was in town!  But most importantly, they were great at making sweet treats.  To this day the local nuns still make Rompope for the town.

Here’s what ya need:

  • 8 egg yolks
  • 6 cups whole milk
  • 1 -1 1/2 cups of sugar
  • 1/2 cup blanched almonds
  • 1/2 tsp cinnamon
  • rum
  • cinnamon sticks for garnish

Here’s what ya do.

Grind the almonds to a fine powder.  Beat the egg yolks until completely creamy and yummy (this is the part the younger kids can do).  Heat the milk over medium low heat and add the sugar and ground cinnamon until dissolved.  Add the milk mixture to the almonds while warm(this is a part the older kids can help with).  The temper the milk almond mixute to the eggs slowly!!!!!  Then add about a cup of rum.  Why Rum?  Why not tequila?  Well, I’ll tell ya.  Tequila may be the spirit Mexico is known for, but it wasn’t around in Santa Clara yet.  It actually was just getting its start in the town of Tequila around the same because it is believed that the Spanish bought the distillation process to Central America.   Rum would have been more available in that the Spanish had brought sugar cane to the Caribbean and Americas.  So we use rum.  Good rum.  And I would suggest a Gold even Dark Rum.

Place in the fridge and it’ll keep for about 3 months, though I doubt it will last that long.  Now if you would like the kiddies to have join in,  just leave the rum out and give them the NA version.  Without booze though the shelf life comes down to about 10 days.

To serve simply pour about 6 ounces into your favorite stemware (The kids will love they get these glasses too!) and garnish with a cinnamon stick.

So how then do we use this in a culinary application?  Here ya go……

  • Substitute Rompope for the cream in flan
  • Use it as the milk in a Tres Leches
  • Pour it over berries
  • Add it to ice cream
  • Add a little to your coffee.
  • Make popcicles

Have a happy start to your Holiday celebrations!

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