Rompope with Almonds
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"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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Ingredients2 h 32 m servings 266 cals
Original recipe yields 8 servings
- 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.
Per Serving: 266 calories; 8 g fat; 27.6 g carbohydrates; 6 g protein; 145 mg cholesterol; 69 mg sodium. Full nutrition