Rompope is a custardy mixture of eggs, milk, sugar and alcohol (usually a sugarcane alcohol or rum), basically the Mexican equivalent of the American eggnog but better!
The most famous Rompope is made by the nuns or monjas of the Santa Clara Convent in Puebla, because in addition to evangelizing the local population, nuns in convents all over Mexico made the most delicious sweets, mixing European techniques with Mexican ingredients. Convent kitchens were bustling with activity the nuns usually competed with one another for culinary prestige!
Rompope usually contains alcohol but there are versions without, it can also be used instead of milk in a tres leches cake (more on that later;) or simply served on ice.
As we are in the festive spirit, we hope you enjoy your drink with history!
Serves 10 to 12
6 cups of milk
3 whole cloves
1 stick of cinnamon
1/2 tsp grated nutmeg
1 tsp Mexican vanilla extract
1 tsp baking soda
1 1/3 cup sugar
12 large egg yolks
3/4 pure sugarcane alcohol like rum, cachaça, brandy or grog to taste
Combine the milk, cloves, cinnamon, nutmeg, vanilla extract and baking soda in a large saucepan, bring to a simmer over medium heat. Reduce the heat to low and simmer for 15 - 20 min. Remove from heat, add the sugar but don't stir, allow the mixture to cool for a few minutes.
Meanwhile, make an ice bath by filling a large bowl with ice or ice water.
Whisk the egg yolks in a large bowl until the thicken and are pale yellow 1-2 min. With a whisk or spatula, stir the sugar into the milk, it will dissolve easily now, slowly whisk in the egg yolks.
Rinse out and dry the egg yolk bowl and place in the ice bath. Set a fine sieve or strainer lined with cheesecloth over the bowl.
Return the saucepan to low heat and cook, stirring with a heat-proof spatula, until thickened and creamy; do not allow the mixture to boil. It is ready when it leaves a channel when you run your fingers down the middle of the spatula. Remove from the heat and whisk in the alcohol. Pour through the strainer into the medium bowl and cool completely in the ice bath, stirring occasionally.
Once cool, transfer to a jar or container and refrigerate, serve chilled.
Recipe from "Mexican Today" Cookbook.