Rompope with Almonds recipe

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Ingredients

1 (14 ounce) can sweetened condensed milk
1 cup water
1 cinnamon stick
5 egg yolks
13 blanched almonds
1 cup rum

Nutrition Info

266.3 calories
carbohydrate: 27.6 g
cholesterol: 144.7 mg
fat: 8 g
fiber: 0.3 g
protein: 6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 68.9 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Cool completely, about 2 hours. Pour into a bottle and refrigerate.

Recipe Yield

8 servings

Recipe Note

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.

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