Rompope

5 from 1 vote

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Servings 1 cocktail

Ingredients

 

• 2/3 cup almonds blanched
• 1.5 cups granulated sugar
• 2 tbsp granulated sugar
• 6 cups whole milk
• 2 cinnamon sticks
• 1 lemon rind
• 1 tsp pure vanilla extract
• .25 tsp baking soda
• 8 egg yolks large
• 1 cup white rum or aguardiente

Instructions

 

• Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
• Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan.
• Reduce heat to medium-low and simmer for 15 to 20 minutes.
• Set aside.
• In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale.
• Remove cinnamon and lemon rind and discard.
• Whisking constantly, slowly add the milk to the yolk mixture.
• Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes.
• Set aside to cool completely, about 2 hours.
• Stir in rum or aguardiente. Serve.

Keyword almonds, baking soda, Cinnamon Sticks, egg yolks, granulated sugar, lemon, Light Rum, vanilla, whole milk

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