Rompopo is the South American Version of the Eggnog.
Here’s how to make it.
Hello! I am back with a new cocktail!
And today in the spirit of the festive season we’re gonna make the ol’ favourite. Eggnog.
NOT.
Right sorry.
So now I’m gonna get coal in my next year’s stocking. (Suits me fine. I’ll just sell it to power electric cars anyway.)
But. What is it that we’re making?
We’re making the Rompopé. Or the Rompopo. Depends really on where in South America you are.
Rompopé in Mexico, Rompopo in Belizé
And just like the food there, there is no strict recipe. Just general guidelines.
And if you’re going to protest, calling for my head for the sacrilege of Eggnog. Let me remind you that Eggnog in itself is a bastardised version of the Posset. The origins of which are in medieval Britain where it was made by mixing milk, wine, and some basic spices.
So all in all, pretty disappointing. Just like their food. Aaaaaanyway. Let’s get back to the Rompopo and figure what all do we need to make it.
We need:
06 Eggs
350ml Condensed Milk
350ml Evaporated milk
240ml Dark Rum
500ml full cream Milk
1 tbsp Almond Extract
1 tbsp Vanilla extract
1 tbsp Cinnamon powder
1 tsp Nutmeg powder
Right. Now is the time when I am going to talk about my show’s sponsors
Which is, No one.
Cooking the rompopo
To begin with, we will take a cooking pan and add in
– the milk
– condensed milk
– evaporated milk
– Cinnamon powder
– and 3/4th of the nutmeg powder
Next we take a hand blender, and blend it all. Now you will have to turn from a bartender to a chef and cook this mixture till it about comes nearly to a boil. But doesn’t.
The idea is to cook the milk a little and have the spices infuse in it
Now, we’ll take this off the flame and scoop out a cup full of milk and let it cool and while it cools, let me tell you a cool fact about rum.
Rum is probably the oldest commercially distilled alcohol in the world
The first known rum distillery was Mount Gay, based out of Barbados and was established in 1703
Okay, by now, our cup of sweet milk should have cooled enough.
We will now take a bowl, and add to it, the eggs.
Then we take the milk mix and whisk it into the eggs, at ease.
That done, we are going to add this mix into the big pan full of sweetened milk we’ve cooked.
And heat it again. Although, on a medium-ish flame and whisking continuously.
Why so? Because you don’t want to end up with an omelette floating in sweet milk.
Once you see that the mixture has thickened a bit, remove it from the flame
And again, we’ll let it cool.
Time for Another rum fact.
Rum wasn’t always called Rum. When it was just discovered, it was a cheap, nasty and possibly very high proof liquor that caused a lot of mayhem and hence, it was called the Kill Devil.
The mixture will take a bit longer to cool than me telling that fact, so when you’re making it, take a break and netflix and chill. Or something.
Once the mixture has cooled a bit, you add to it:
– The Rum
– Vanilla essence
– and the almond essence.
And for all purposes, your Rompopo is ready to drink!
You can choose to drink it hot, or cold. I for one prefer it warm, so I’m gonna get out my festive-ish glass and pour some Rompopo in. And To top it off, I’ll sprinkle some nutmeg powder.
There you go! Your South American Eggnog is ready to drink!
Okay, now you guys make it at home, let me know how it went in the comments.
And see you next time, at Aadityeah’s Bar