Mexican Almond Delight

This creamy and flavorful rompope recipe is Mexico's take on eggnog, combining the richness of egg yolks and almonds with the warmth of cinnamon and a splash of rum. It's a delightful holiday drink that will surely spread cheer at any gathering.

Mexican Almond Delight

A creamy and flavorful Mexican eggnog with almonds, cinnamon, and rum.

4.57 from 98 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 1 tbsp blanched almonds
  • 1 cup milk
  • 1 tbsp sugar
  • 1/8 cinnamon stick
  • 2 egg yolks
  • 2 tbsp premium rum

Instructions

  1. Using a food processor, blend the almonds into a fine paste.
  2. In a heavy-bottomed saucepan, gently heat the milk, sugar, and cinnamon stick until the sugar dissolves. Remove from heat and let it sit for 30 minutes.
  3. Whisk the almond paste into the milk mixture.
  4. In a separate bowl, beat the egg yolks until creamy, then slowly add the milk mixture while stirring continuously until well combined.
  5. Place the pan back on the stove and cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  6. Let the rompope cool completely, then add the rum and stir before serving.