Rompope is popular Latin American drink that's consumed throughout the Christmas season. This milky cocktail is much like eggnog and it has a variety of variations the initial was known as rompon and originated from The country. Rompope is extremely popular in Mexico, particularly in Puebla, in which the Mexican form of this drink was produced. The Mexican version may also be created using almonds along with other nuts. In certain areas of Guatemala it's also referred to as rompopo. In Venezuela, it's called ponche crema. In Peru, they refer to it as caspiroleta making it with pisco. The Puerto Rican version is known as coquito and is made from coconut milk. In Chile, it is made from coffee and referred to as cola de mono or monkey’s tail. In South america, it's known as licor de ovos or egg liqueur. Rompope is also referred to as ponche de leche or just ponche in certain countries.
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Yield: A Couple Of 1/2 liters
Rompope is popular Latin American drink that is made from milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente or rum.
- 2 liters milk, 8 cups
- 1 cup sugar
- 1 teaspoon. vanilla
- 1 orange peel
- 8-12 egg yolks, adjust in line with the degree of thickness and richness that the prefer
- 2 cups cream or half and half
- 1 cup condensed milk
- Aguardiente to taste – I personally use about 1 cup for every liter of rompope for any lighter version and a pair of cups for that mega-strong version
- Combine the milk using the sugar, vanilla and orange peel inside a pot and produce to some boil, prepare on low for around half an hour, stir from time to time to avoid it from boiling over.
- Blend the egg yolks using the condensed milk until well mixed. You may also make use of a whisk and blend these questions bowl until creamy. Add some cream in the finish and blend lightly to help keep it from getting too thick, or make use of a whisk to combine within the cream or half and half.
- Add a mug of the milk in to the egg yolk mix and stir rid of it, then gradually add some egg yolk mix towards the milk and stir well. Prepare over low medium heat, stirring consistently, before the mix begins to thicken, and don't allow it to boil.
- Awesome lower completely after which stir within the aguardiente. If you would like it less thick add more milk, cream or half and half.
- Refrigerate until prepared to serve. Could be offered warm or cold according to your choice.
- Decorate glass rims with condensed milk and sugar. You may also sprinkle some ground cinnamon within the drinks when serving.
In Ecuador we refer to it as rompope or ponche de leche so we allow it to be with milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente. Aguardiente is a kind of sugar cane liquor, much like rum and cachaca it's the primary domestic alcohol in Ecuador. It's my job to create a large batch of rompope to possess on hands throughout the holiday get-togethers. I make 1 / 2 of it non-alcoholic for the children and yet another half is perfect for the adults. Rompope could be offered warm or cold, my children prefer it warm i like the kid friendly version warm, however i such as the adult version cold. The egg yolks help thicken the rompope and provide it that richness, you should use between 8-12 according to your choice. Also, the rompope with aguardiente will get diluted and for that reason less thick, so take this into account when creating it. Should you ever wish to thin it you can include additional milk, cream or half and half towards the rompope, just mix rid of it. Salud!