Rompope

The first rompope was made in the 17th century in the Santa Clara convent of Puebla, Mexico. It was a derivation of the Spanish ponche de huevo. At the time, the Catholic Church was prominent in government and society so convents developed innovative sweet and savor dishes for visiting officials and religious dignitaries.

This boozy and creamy drink that is one of them. It is still sold by nuns outside of churches in Mexico.

6 cups whole milk
2 cinnamon sticks
6 whole cloves
pinch nutmeg
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 ½ cups granulated sugar
8 large egg yolks
1 ¼ cup white rum

Bring milk, cinnamon, cloves, pinch nutmeg, 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 minutes. Remove from heat.

In a large bowl, whisk egg yolks,and sugar until thick and pale.

Remove cinnamon and clove from the milk 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.

When cool, stir in rum and serve.

Serves 6 to 8

(recipe adapted from Epicurious)

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