This is a typical drink around December for Christmas and New Year celebrations. I still remember how my grandmother always had a small glass for all the children to share with the adults. Over the years I have not stopped this tradition, as a souvenir to my grandmother and for me to pass on the tradition of enjoying a glass of Almond Rompope with my children and friends.
INGREDIENTS for Almond Rompope
- 1 1/2 liters cow’s milk
- 1 cup almonds
- 2 cups sugar
- 1 pinch salt
- 1 cinnamon stick
- 1/8 teaspoon nutmeg
- 8 egg yolks
- 1 tablespoon vanilla
- ½ cup rum or brandy
- 1 pinch baking soda
INSTRUCTIONS
Soak the almonds in hot water for ~10 minutes. Drain and remove husks to be able to grind them in the blender with two cups of milk. In a deep pot, on high heat, heat the ground almonds with the rest of the milk, a pinch of baking soda, and cinnamon. As soon as it reaches a boil, reduce to simmer and add sugar, salt, cinnamon and nutmeg, moving constantly so that the milk does not stick or overflow. Let boil for 20 minutes and remove from heat.
Blend egg yolks at low speed and incorporate one cup of hot milk by pouring just a thread of milk at a time to temper the yolks. Be careful not add milk too abruptly or the yolks will set. When this mixture is incorporated, add the yolk mixture to the almond milk and heat while continuing to stir until the mixture takes on a thick consistency. Let cook for 20 more minutes and remove from heat.
Blend one cup of final mixture with the licor of your choice (Tequila, rum, brandy), slowly incorporating licor in the form of a thread. Lastly, slowly incorporate the vanilla. When all is well mixed add to the the almond and egg yolk mixture and add sugar.
Empty the mixture through a strainer into a sterile glass container and place it in cold ice water to cool the mixture. Cover well and mix everything well to make sure everything is incorporated.
This almond rompope can last up to five months in the refrigerator and about three months in a cool place.
