This rompope is ideal for the Christmas Eve season or for New Year's, as it is the peak season for walnuts; however, since this version has a classic rompope base with a special touch, it does not need to be consumed only during this time.
Grind the walnut with half of the milk for 5 minutes. This walnut milk should be very smooth and without lumps.
In a deep pot, mix the walnut milk with the other half of the milk, baking soda, sugar, piloncillo, cinnamon, and clove until dissolved, then heat over medium temperature until it boils. Let it heat for 8 minutes, stirring constantly to prevent sticking to the bottom of the pot; there should be a slight change in color and it should thicken a little due to the action of the sugar and walnut.
In a bowl, mix the San Juan® egg yolks and add a little of the hot milk mixture from the previous step while stirring to temper; then pour the San Juan® egg yolks into the pot with the milk and return to low heat; stir constantly for 3 minutes until a thick texture is obtained. Remove from the pot and cool immediately in an ice bath.
Once the mixture is cool, add the spiced rum and incorporate with a whisk or spoon.
Serve the rompope and garnish with chopped walnuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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