Almond Rompope: Rompope Almendrado
This column presented a basic recipe for Rompope: Puebla Style Eggnog in the November 2003 issue of Mexico Connect. This one, which contains almonds, is very close to the original recipe prepared in the Convent of Santa Clara, except that the alcohol is not added until the end, for those who wish to eliminate it or add it to individual drinks just before serving.
- ¼ cup blanched, peeled almonds
- 6 cups milk
- 1 stick cinnamon
- 2 cups sugar
- 6 egg yolks
- 1 teaspoon vanilla
- rum to taste
Place the almonds in a blender or food processor with a little bit of the milk and grind until smooth. Place the remaining milk in a saucepan and bring to a boil over a medium flame, while stirring in the sugar and the almond puree a little at a time. As soon as the milk mixture has come to a boil, remove it from the heat and allow it to cool in the saucepan.
Beat the eggs with a wire whisk. Return the saucepan with the cooled milk mixture to the stove, and bring to a simmer over low heat, stirring in the eggs with a wooden spoon. Simmer, stirring constantly, until the mixture thickens and coats the spoon. Remove from heat, stir in the vanilla and the rum. Allow to cool. If not serving immediately, pour into sterile glass bottles, cover and store in the refrigerator.
Makes 2 quarts.