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You've not really experienced eggnog until you've sipped on a short little glass of Rompope. This chills in the refrigerator for two days, which seems to make it even more powerful. If you want to warm-up alcohol-free, Champurrado is a delicious hot chocolate. Happy holidays!
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Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. We made this drink with Texas-crafted Treaty Oak Platinum Rum, but any good, unflavored white rum will do.
- 1 quart whole milk
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cinnamon stick
- 1/4 cup finely ground almonds or almond meal (optional, see Note)
- 12 egg yolks
- 2 cups light rum or brandy
- Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
- Over medium heat, bring the mixture to a boil.
- Reduce heat and simmer, stirring constantly, for 15 minutes.
- Remove from heat, and cool to room temperature.
- Beat the egg yolks until thick and lemony.
- Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.
- Return to low heat and, stirring constantly, cook until mixture coats a spoon.
- Remove from heat and allow to cool completely.
- Add the rum or brandy to the mixture, stir well.
- Transfer to a container and and cover tightly.
- Refrigerate for 1 or 2 days before serving.
While not strictly traditional, we believe ground almonds (which you can make with a clean coffee grinder) lend a delicate flavor and better texture to the Rompope.
The serving dishes in our photograph are Fiesta dinnerware.
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