Rompope

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Rompope Dixie
By Vianney Rodriguez
Prep Time:
30m
Yield:
Serves 6

A Christmas must-have, Rompope is the Mexican version of eggnog, spiked with rum or brandy. Rompope originated in Puebla, Mexico in the 1600’s at the Convento de Santa Clara. The nuns would prepare Rompope to welcome guests to the convent. It quickly became popular, and the nuns began to bottle Rompope to raise funds for the convent.

Rompope es la versión mexicana del ponche de huevo,(eggnog) hecho con ron o brandy. Rompope se originó en Puebla, México en el 1600 en el Convento de Santa Clara. Las monjas prepararían a Rompope para recibir a los invitados al convento. Rápidamente se hizo popular y las monjas comenzaron a embotellar Rompope para recaudar fondos para el convento.

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Ingredients

  • 1/3 cup blanched almonds
  • 1 1/2 cups plus 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 6 cups milk
  • 2 cinnamon sticks
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 8 large egg yolks, at room temperature
  • 1 cup rum or brandy, optional

Directions

  1. In a food processor pulse almonds with 2 tablespoons of sugar until fine.
  2. In a large saucepan simmer milk, cinnamon sticks, ground nutmeg, vanilla extract, and remaining sugar mixing occasionally until sugar dissolves, about ten minutes. Remove from heat and whisk in finely ground almond mixture.
  3. In a bowl beat egg yolks until light and creamy. Slowly ladle in milk mixture stirring continuously until all is incorporated.
  4. Return to saucepan and simmer, stirring until mixture thickens, about 10 minutes. Mixture should coat back of spoon. Remove from heat, stir in rum, and serve warm. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com.

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Rompope

Products Used
0
50
44
Rompope Dixie
Por Vianney Rodriguez
Tiempo de preparación:
30m
Rendimiento:
Para 6

Rompope es la versión mexicana del ponche de huevo,(eggnog) hecho con ron o brandy. Rompope se originó en Puebla, México en el 1600 en el Convento de Santa Clara. Las monjas prepararían a Rompope para recibir a los invitados al convento. Rápidamente se hizo popular y las monjas comenzaron a embotellar Rompope para recaudar fondos para el convento.

Clasificación:
Califíquelo usted mismo
Blog Ambassador
Recipe Developer
Products Used

Ingredientes

  • 1/3 taza de almendras blanqueadas
  • 1 1/2 tazas más 2 cucharadas de Dixie Crystals Azúcar Granulado Extra Fina
  • 6 tazas de leche
  • 2 ramas de canela
  • 1/4 de cucharadita de nuez moscada molida
  • 1 cucharadita de extracto puro de vainilla
  • 8 yemas de huevo grandes, a temperatura ambiente
  • 1 taza de ron o brandy, opcional

Direcciones

  1. En un procesador de alimentos, tritura las almendras con 2 cucharadas de azúcar hasta que estén finas.
  2. En una cacerola grande cocine a fuego lento la leche, las ramas de canela, la nuez moscada molida, el extracto de vainilla y el azúcar recordatorio mezclando de vez en cuando hasta que el azúcar se disuelva, unos diez minutos. Retire del fuego y agregue la mezcla de almendras finamente molida.
  3. Batir las yemas de huevo hasta que estén suaves y cremosas. Agregue lentamente la mezcla de leche revolviendo continuamente hasta que todo esté incorporado.
  4. Regrese a la cacerola y cocine a fuego lento, revolviendo suavemente hasta que la mezcla se espese, aproximadamente 10 minutos. La mezcla debe cubrir la cuchara. Retire del fuego, agregue el ron y sirva tibio.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com.

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