With this vanilla rompope recipe, you can make your own rompope at home. It tastes great when served over crushed ice. The secret to this rompope is using a fresh vanilla bean.
Place the milk with half of the sugar, the vanilla bean split lengthwise, the clove, cardamom, cinnamon, and ginger in a pot over high heat. Let it boil and then reduce the heat to low. Stir constantly until it has evaporated and only 1/4 of the milk remains. Remove from heat and cover.
Beat the yolks with the remaining sugar until they are ribbon stage. Gradually pour the milk mixture over the yolks while continuing to beat. Transfer the mixture to the pot.
Return the pot to low heat until the mixture is slightly thickened and coats the back of a wooden spoon (or when it reaches 83 degrees checked with a kitchen thermometer inserted without touching the bottom of the pot).
Strain the mixture and wait for it to cool.
Add the rum and pour it into a previously sterilized bottle.
You can serve this rompope cold or over crushed ice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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