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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the almonds in a blender and grind them.
Gradually add the milk to the almonds and blend for one minute.
Pour the resulting mixture into a saucepan, add the sugar and the cinnamon stick, and cook over low heat, stirring continuously in the same direction until it begins to boil. Remove from heat.
Beat the egg yolks together with the rum until they reach a ribbon stage (thick and creamy).
Add the egg yolk mixture to the milk and almond preparation, and cook for one more minute.
Remove from heat and strain the mixture through a fine sieve.
Add the vanilla extract, mix well, and let it cool.
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Ensure you stir continuously while cooking to prevent the mixture from sticking to the bottom of the pan.
Use sterilized glass bottles to store the rompope for longer shelf life.
Serve the rompope well chilled for the best flavor.
Can I use a different type of alcohol instead of rum?
Yes, you can substitute rum with brandy or another liqueur of your choice, but it may slightly alter the flavor.
How long can I store eggnog?
Rompope can be stored in sterilized glass bottles in the refrigerator for up to 2 weeks.
Can I make eggnog without alcohol?
Yes, you can omit the rum for a non-alcoholic version, but the flavor profile will be slightly different.
What can I use instead of almonds?
You can use cashews or omit the nuts entirely, but almonds provide a traditional flavor.
Why do I need to strain the mixture?
Straining removes any solid particles, ensuring a smooth and creamy texture.
