Thursday, 2 January 2014
Rompope is most often described as Mexican eggnog. That's a pretty fair description, though I don't think it's as seasonal a drink as it's eggnog cousin. Commercial versions are widely available, like Baileys it seems to be a staple of duty free lounges. But it's simple to make your own.
There are a couple of approaches to making Rompope and before I started I had a good idea of the type of recipe I was looking for. I have no desire to put condensed milk in it, nether did I want a recipe that omitted the almond and finally I wanted to avoid recipes where the egg is uncooked.
I don't have any prejudice against condensed milk (unlike my mother who is revolted by it!), and I've already made a handful of the vast number of Mexican deserts and sweets that use condensed milk and evaporated milk as a base, but adding it to Rompope seems a bit cheaty to me. It's edging towards add-a-can-of-campbell's-cream-of-mushroom-soup cookery.
The almond is, I think, a necessary addition. (Actually I've purchased versions of the drink made with pine nuts instead of almond - which is coloured pink to differentiate it form the regular pale yellow, almond based drink.) Without the nuts you are left with a boozy, thin custard; a re-purposed eggnog.
Given the above the recipe here from Serious Eats came close to what I was looking for.
- 2/3 cup blanched almonds
- 1 1/2 cups plus 2 tablespoons sugar
- 6 cups milk
- 2 cinnamon sticks
- Rind of 1 lemon (see notes)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 8 large egg yolks
- 1/2 to 1 cup aged rum
Other than that everything was the same.
Make a paste of the almonds and the 2 tablespoons of sugar. Whisk the almond past egg yolks and remaining sugar together until pale. Strain in the milk infusion slowly and return to a low heat until the mixture coats the back of a spoon. Cool and add the brandy.
I'm not sure how long it keeps for. It'll be drank long before that becomes a worry anyway.
Fewer 6 month fallow periods.