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El origen del rompope Posting México

Rompope is usually served during major Mexican holidays, especially in the winter, and can be served cold or hot, depending on preference. How to Store & Reheat. Transfer the Rompope to a sealable container in the refrigerator. Rompope with Rum can be stored for up to two weeks, whereas the version without Rum can be stored for up to three days.

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However, you could omit the alcohol (or add a small amount of rum essence instead) if you wanted to try making paletas. A better option might be to make a soft ice cream (pour the rompope into an ice cream machine - or freeze then blend) - but even then I would reduce the amount of alcohol by using 1/4 cup per 4 cups of rompope.

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Transfer 2 cups of the milk mixture (avoid the cinnamon and cloves) to a blender. Add 1/3 cup slivered almonds to the blender. Let everything cool for about 30 minutes. Blend the almond-milk mixture until completely smooth, 1 to 2 minutes. Place 6 large egg yolks in a large bowl and whisk until light and a bit foamy.

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First concocted by nuns in the 17th century in a Puebla convent, rompope grew in popularity quickly. After those nuns perfected the recipe and began selling the sweet and fragrant drink, a taste for rompope spread throughout Mexico. As the story goes, one of the sisters took the original recipe, which had a secret ingredient, to the grave with her.

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Directions. Pulse almonds with 2 tablespoons sugar until ground to a fine paste. Bring milk, cinnamon sticks, lemon rind, vanilla, and baking soda to boil over medium-high heat in large heavy-bottomed saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.

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To serve rompope warm, add 1/2 to 1 cup of rum and whisk to combine. Serve in mugs topped with a sprinkle of cinnamon. To serve rompope cold, let the mixture cool for 1 hour. Then add 1/2 to 1 cup of rum and whisk to combine. Cover and refrigerate until completely chilled. Serve in cups over ice topped with a sprinkle of cinnamon.

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Preparation. Mix the milk, vanilla, cinnamon, cloves, sugar, nutmeg, and baking soda in a saucepan and stir well. Place over high heat until it boils. Lower the flame and let it cook over low heat for about 8 to 10 minutes so that the preparation absorbs the flavors of the cinnamon and the cloves. Turn off the heat and let it cool for a few.

Ginger Cardamom Rompope Drink recipes nonalcoholic, Christmas drinks

Coffee rompope. Dissolve 2 tbsp of instant coffee into 1/2 cup coffee liqueur. Use the mixture to substitute half of the rum in the recipe. Pecan rompope. Blend the milk with 1 1/2 cups toasted pecans until they're almost fully dissolved. Don't strain the mixture and add it to a pot. Begin with the recipe. Orange rompope.

Rompope Santa Clara

What is Rompope? Today we're making Rompope, often referred to as the Latin American version of eggnog. Just like eggnog, this is a drink made with milk, eggs, and spices that's enjoyed throughout the Christmas season. It's sweet, creamy, and usually spiked as hell either with aguardiente (a liquor made of sugar cane) or rum.

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Rompope Recipe. Combine milk, sugar, baking soda, cinnamon, and cloves in a saucepan and stir. Heat mixture over medium-high heat and bring to a boil. Turn the heat to low and simmer for 8 to 10 minutes. This allows the milk to absorb the flavor of the spices. Remove pan from the stove and turn off the heat.

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Directions. Save to My Recipes. Step 1 In a large saucepan over medium heat, bring milk, sugar, cinnamon, and cloves to a low boil, stirring occasionally. Reduce heat to medium-low and cook.

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Rompope is a dairy-based alcoholic drink similar to eggnog made using milk, sugar, spices, egg yolks, vanilla and rum. The milk and sugar are heated up to infuse with the spices. The egg yolks are beaten first, before adding into the milk mixture and the alcohol is added last.

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Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes.

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Rompope, is a Mexican milk punch made with egg yolks, milk, sugar, and alcoholic spirits like rum or brandy. Quite a few Latin American countries have their own version of the drink but Mexican rompope is said to originate in Puebla, Mexico where the nuns from the Santa Clara convent took Ponche de Huevo from Spain and made it their own.

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Step 3. In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the.

Santa Clara Rompope Liqueur 1L Bottle GotoLiquorStore

Making your own Rompope makes it easy to make an alcohol version for drinking adults and a non-alcohol version. The liquor is added at the end so that step can be skipped if desired. Origin of Rompope. The first Rompope, derived from Spanish ponche de huevo (egg punch), was brewed by 17th century nuns in the Santa Clara convent in Puebla, Mexico.