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Rompope traditional recipe
After a season of punches, cakes and muffins of similar textures, it's time for a change. Therefore, to vary the flavor, I bring you this eggnog to delight your palate.
The Rompope, is one of the traditional drinks of Costa Rica, Nicaragua, Ecuador, Honduras and other countries.
Its name comes from Rompón, which derives from the egg-based punch that is prepared in Spain. This recipe is one of the many combinations that has been made with punch as a base.
In the Netherlands eggnog is prepared with Advocaat, while English punch has a sherry liqueur called Poseet. At the time, in the United States it carries rum or bourbon.
Although this recipe can be combined with raisins, today we opt for a minimalist expression of ingredients, but with great flavor. As a result of the mixture of milk and gelatin, we will have a gelatinous dessert that melts in the mouth.
So let's not waste any more time, copy the ingredients and start.
Ingredients
1 envelope of eggnog jelly.
1 cup of cow's milk.
1 can of evaporated milk.
How to prepare traditional eggnog?
The first thing is to heat the cow's milk, while you take the evaporated milk to the freezer for at least 30 minutes.
With the hot cow's milk, add the gelatin sachet and do not stop stirring until completely dissolved.
Wait for it to cool down and while you pour the evaporated milk into a container.
Beat until the evaporated milk foams.
Gradually add the gelatin mixture to the evaporated milk while continuing to beat. This must be done quickly, to prevent it from curdling in some places due to changes in temperature.
Then, pour the mixture into the mold where you want to make the dessert.
Take to the freezer for 20 minutes, serve and enjoy!
As you will see, it is extremely simple and quick to prepare, just consider the previous times to level them as the preparation is done.
