Rompope originated in Puebla, Mexico in the 1600′s at the Convento de Santa Clara. The nuns prepared Rompope to welcome guests to the convent. The nuns appealed to the Mother Superior and soon began making Rompope daily. With the rising popularity the nuns began to bottle the Rompope to raise money for the convent. The love for Rompope quickly spread throughout Mexico with each region creating new variations. Flavors include chocolate, vanilla, pine nuts, almonds or cinnamon.
Here is the original recipe, I am going to make a batch up for Christmas Eve! We hope you enjoy it!
Ingredients
- 1 quart milk
- 1 cup sugar
- Pinch of baking soda
- 1 (3inch) piece canela
- 8 egg yolks
- ½ cup dark rum or brandy
- 1 tsp pure vanilla extract (optional)
Instructions
- Combine milk, sugar, baking soda, and canela in a large pot and bring to a boil over medium-high heat.
- Decrease the heat and cook for 30 minutes at a soft boil; it will reduce to about 3 cups. In a heatproof bowl, whisk the eggs yolks lightly by hand and slowly pour in 1 cup of the hot milk mixture, whisking continuously.
- Return the mixture to the pot and cook over low heat, stirring often until the mixture has thickened slightly and resembles the consistency of half- and- half, 5 to 7 minutes.
- Remove from the heat and immediately pour into a bowl placed in an ice bath to chill.
- Discard the canela and gently whisk in the rum and vanilla.
- Chill completely before serving.
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