In the 18th century, there were many convents in Mexico and the nuns played an important role in the evolution of Mexico’s cuisine. Rompope, a lawyer from Santa Clara, became famous throughout the country when the sisters invented an invigorating drink for him; in the ensuing two centuries Mexican women adopted this rum, milk and egg yolk-based beverage… while men have generally prefered tequila.
The quantity of rum is left up to the drinker. Mexican women sometimes make several bottles, using only a hint of rum for flavor, in order to give the drink to children and the elderly.
- Soak the almonds in boiling water and peel them;
- mix them in a blender with a little milk to liquefy;
- heat the milk in a saucepan; add the sugar and almond “cream”; stir constantly with a wooden spoon until the sugar is dissolved and the mixture is creamy; remove from the heat;
- beat the egg yolks with the rum; pour into the milk mixture, continuing to stir, until the mixture is smooth and well-blended;
- pour into bottles; refrigerate and serve as is.
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