Rompope, What is it?
Rompope, chances are you might have never heard of it. The good news is that you know what it is. How? you may ask. The answer’s simple. Do you know what eggnog is? If yes then congratulations rompope is the exact same thing, except Mexican. Plus the fact that we use it a little differently. When it comes to how my family uses rompope we traditionally eat it with gelatin specifically Mosaic Jello.
Rompope Direction Help
In a saucepot, you want to add your milk, cinnamon, vanilla, and sugar. Bring it to a simmer and reserve one cup of milk off to the side to cool down.
To the reserved cup of milk, once it is cooled you want to add your egg yolk and whisk until incorporated. Once incorporated, slowly add the egg mixture back to the pot and simmer until it thickens. Aim to reach a nappe consistency.
As soon as the mixture has thickened, strain the mixture and cool. After you make sure that the mixture is completely cool, you can add in your rum. It is up to you on how much you want to add, traditionally it is a lot but you can do it to taste. After you let it cool some more you can go ahead and enjoy it with your mosaic jello.
Rompope Recipe
Rompope
Equipment
- Measuring cup
- Sauce Pot
- Spatula
- Whisk
- Stainer
Ingredients
- 4 Cups Milk
- ½ Cup Sugar
- 1 Tsp Vanilla
- 2 Cinnamon Sticks
- 1 Egg Yolk
- TT Silver Rum Bacardi
Optional
- 2 Drops Yellow Food Coloring
Instructions
- In a saucepot add in your milk, sugar, cinnamon, and vanilla. Bring to a simmer, and reserve 1 cup of milk off to the side.
- Once your reserved milk has cooled add in your egg yolk, whisk until combined and pour back into your simmering milk. If you would like a yellow color you should add your food coloring at this point.
- Simmer your mixture on low heat mixing constantly until it thickens (a nappe consistency). Strain and let it cool completely in an ice bath.
- When your mixture has cooled you want to go ahead and add in your rum. It is up to you on how much you want to add.
- After you have added the rum and everything is to your liking you can go ahead and enjoy with some gelatin
Notes
Share with me!
If you end up making this recipe let me know in the comments below and leave me a rate! I would love to see how it came out! Tag me on Instagram #Karelysfoodadventures