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Rompope
Rompope is the Mexican
version of egg nog and is traditionally spiked with Rum. According to
Karen Hursh Graber the drink started at the
Convent of Santa Clara in Puebla,
Mexico back in the colonial period. Today Rompope is produced
commercially and widely available in Mexico and the U.S. As always
the best product is the one you make at home.
Another Rompope favorite is the gelatin dessert flavored with the nog
called Gelatina de Rompope.
Serves
I N
G R E D I E N T S
4 cups milk
1 cup sugar
3 inches canela (cinnamon bark)
1/4 teaspoon baking soda
12 egg yolks
1/2 cup brandyI N
S T R U C T I O N S
In a
medium sized saucepan over medium heat, mix together the milk, sugar,
cinnamon bark and baking soda. When it begins to boil, lower the
heat stand simmer for about 20 minutes. Set aside to cool, and
strain to remove the cinnamon bark.
Place the egg yolks in a mixing bowl and whisk or beat with an electric
mixer about 5 minutes. , until thick and lemon yellow. While still
beating, slowly, pour the cool milk mixture into the yolks. Return
to the saucepan and cook over low heat., stirring constantly, until the
mixture thickens and lightly coast the back of a wooden spoon.
Remove from the heat and stop the cooking by pouring the rompope into a
bowl (preferably metal) that is resting on ice in a larger bowl.
Stir until cool. Gradually stir in the brandy and its ready to serve, or
it can be tightly covered in the refrigerator.
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