Rompope

“Rompope is the Mexican version of eggnog, made with cooked (not raw) egg yolks, and with almonds for additional flavor. Be sure and use aged tequila or rum to cut through the rich creaminess of the base.”
-Chef Richard Sandoval

Ponche de Huevo.jpeg

Rompope

Ingredients: 

  • 6 cups whole milk

  • ½ cup blanched almond flour

  • 6 large egg yolks

  • 1 cup sugar

  • ½ cup tequila añejo (100% agave) or aged dark rum

  • Ground cinnamon & nutmeg, for garnish

Directions:

Blend 1½ cups of the milk with the almond flour in a blender until the mixture is very smooth. Pour it into a saucepan and add the remaining milk.

Heat the milk mixture, whisking often, over medium heat until it comes to a simmer. Remove it from the heat.

Whisk the egg yolks and sugar together in a medium bowl. Gradually whisk in about 1 cup of the milk mixture. Pour the egg yolk mixture back into the saucepan. Cook it over medium-low heat, whisking constantly, until the mixture is lightly thickened and reads 185℉ on an instant-read thermometer, about 2 minutes. Strain it through a wire-mesh sieve into a heatproof bowl. Let it cool completely. Stir in the tequila or rum.

Cover and refrigerate the rompope until its chilled, at least two hours. Pour it into individual glasses, sprinkling with ground cinnamon and/or nutmeg. Serve chilled.

CocktailsRichard Sandoval Hospitality