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| Rompope with Almonds |
"This easy Mexican Rompope recipe is made with sweetened condensed milk, almonds, and rum. Rompope is the Mexican version of eggnog and I like the almond version better than the traditional one."
Ingredients :
- 1 (14 ounce) can sweetened condensed milk
- 1 cup water
- 1 cinnamon stick
- 5 egg yolks
- 13 blanched almonds
- 1 cup rum
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 2H32M |
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- Combine condensed milk, water, and cinnamon stick in a saucepan and bring to a boil over medium-low heat. Continue to boil mixture, stirring constantly, until milk has thickened, about 10 minutes. Remove from heat and allow to cool slightly.
- Combine egg yolks and almonds in a blender; blend until smooth. Add warm milk and blend until well combined. Pour egg yolk mixture into the saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes. Remove from heat and fish out cinnamon stick. Add rum in a very thin stream, stirring constantly.
- Cool completely, about 2 hours. Pour into a bottle and refrigerate.
Notes :
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