20 shots
Context
Rompope, a renowned Mexican beverage, has its roots in the colonial city of Puebla. Its creation dates back to the times when nuns at the Santa Clara convent prepared it for priests and other Catholic Church dignitaries. This drink, akin to a punch, carries with it centuries of tradition and cultural heritage.
Originally crafted with various types of alcohol, Rompope’s versatility has allowed for numerous adaptations over the years. Here present a version made with rhum, aptly named ‘Ron Pope.’
Ingredients:
| 1 cup | Rhum (use your favorite rhum, if you don’t have one, choose white for a smoother drink and a dark for more color and body) |
| 4 | Cups of whole milk |
| 1 | Cup of brown sugar |
| 1 | Cinnamon stick cut in half |
| 3 | Clovers |
| 10 | Egg yolks |
| 1/4 spoon | Nutmeg |
| 2 spoons | Real vanilla extract |
Steps:
- Mix in pot the milk, the spices and the sugar, cook at medium-low temperature until boil break and leave on low heat for five minutes.
- Move away from the heat and allow for full cool down at room temperature.
- Whisk the egg yolks until they are pale yellow.
- Add the eggs to the cool milk mix stirring all the time, once well incorporated, place the pot back on the fire, at medium low stirring the mix all the time.
- Turn off the fire, strain all the spices and slowly, stirring, add the rhum.
- Let it cool entirely again at room temp and then pour it inside the chosen container for it (empty bottles of wine can find a great reuse in this).
- Put in the fridge and leave it there until serving.
Presentation:
On a pretty ice bucket or something similar decorated, fill it with ice and the bottle in the middle, surrounded by shot glasses, at the centre of the table so that each serves their own shot. The bottle needs a shake before every pour, make it a rule that it must be done with a dance, so that besides delicious, it’s fun.
