Rompope

Rompope is the eggnog of Latin America (or is eggnog the rompope of the US?). Originating in Mexico, you can buy it just like boxed juice in any grocery store any time of year in Nicaragua.

I love eggnog. Often I'll freeze a cup on Christmas Eve to eat on Christmas morning while opening presents (oh, come on, you all have your own little weird habits too!).

So while there is no eggnog here, there is a convenient substitute!

Although many of the recipes call for ground almonds, that is one item not available here. So since it's listed as optional, my test run didn't include it.

Rompope

• 1 quart whole milk
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cinnamon stick
• 1/4 cup finely ground almonds or almond meal (optional, see Note)
• 12 egg yolks
• 2 cups light rum or brandy

Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring constantly, for 15 minutes. Remove from heat, and cool to room temperature.

Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture. Return to low heat and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow to cool completely.

Add the rum or brandy to the mixture, stir well. Transfer to a container and and cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts.