This is a sponsored post written by me on behalf of Toma Leche. All opinions are 100% mine.
The holidays are here! Let the fun begin with this non-alcoholic Rompope flavored with fresh ginger, cardamom, and canela. A perfect way for kids and adults alike to Toma Leche this holiday season!
I am kinda-sorta thrilled that the holidays are around the corner. I really wish I could stop time this part of the year and have enough hours in the day to get all the necessary stuff done and have time for all the things that make this season so special. Picking the perfect gift! Christmas cookies! Luxurious evenings by the fire!(if we had a fireplace, that is).
In fact the thing I think I love the most about the holidays is it gives us all an excuse to be a kid again and especially relive those sweet moments that have made this time of year so special.
From now until New Years I try to keep that magical glow in the house and in this case milk is my fairy dust of choice. Ever since I was a kid, the first sign of the holidays has always been a milky, ice-cold cup of eggnog or in this case the Mexican version, rompope.
If you’ve never had rompope it is very similar in flavor to eggnog but so, so much easier to make at home. While traditional eggnog can take up to three weeks to cure, rompope takes little more than 30-40 minutes on the stove and a couple hours to chill in the fridge.
My version is sweet and creamy with a tickle of heat from fresh pieces of ginger and the warm glow of cardamom, nutmeg, and fragrant canela or Mexican cinnamon.
Fresh whole milk is essential to making the best rompope and when asked me for fun ways to drink milk, I immediately thought there is nothing better than an icy cup of rompope. It goes perfect with the most wonderful time of the year!
Ginger Cardamom Rompope
Rompope is the Mexican version of eggnog, the creamy, sweet Christmas drink. This non-alcoholic version is made with cardamom, nutmeg, and fresh ginger.
Ingredients
- 4 cups milk
- ½ cup granulated sugar
- 1 stick canela (Mexican cinnamon)
- 5 pods cardamom
- ¼ piece whole nutmeg
- 2 inch piece ginger, sliced
- 6 egg yolks
Instructions
- Combine milk, sugar, canela, cardamom, nutmeg, and ginger in a large saucepan. Stir to dissolve sugar.
- Place over medium heat and bring to a boil, careful the milk will try to boil over, just remove from the heat for a moment, let it bubble back down, then return to heat and continue to boil gently.
- Let cook, untouched, until it reduces to about 2½-3 cups, about 30 minutes.
- Meanwhile, whisk egg yolks in a medium bowl until smooth and fill another large bowl halfway with ice and water (in other words, make an ice bath).
- Slowly whisk hot milk into egg yolks then place bowl over a small pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir constantly until mixture is slightly thickened and the temperature reaches 175°F, about 5 minutes.
- Strain mixture into a clean bowl and place bowl in the ice bath. Let cool, stirring occasionally.
- Transfer to a tightly-sealed container and refrigerate until cold.
Christmas Cookie Swap Menu
Cardamom Ginger Rompope
Mega Mexican Chocolate Chip Cookies
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One More Thing
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