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Mexican Drinks for the Holiday Season

From an extra special hot chocolate to a refreshing pink atole, enjoy these traditional recipes

Rompope

INGREDIENTS

  • 4 cups 2% milk
  • ½ cup almonds
  • 1 12-ounce can fat-free evaporated milk
  • 1 cinnamon stick
  • 2 tablespoons vanilla
  • 2 cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon almond extract
  • ½ cup sugar
  • 7 large egg yolks
  • ½ cup dark rum

DIRECTIONS

  1. Blend almonds with 2 cups of milk. Strain mixture and set aside.

  2. Heat 2 remaining cups of milk and evaporated milk in saucepan at medium heat.

  3. Add almond milk, cinnamon, vanilla, nutmeg, cloves, sugar and almond extract and mix well. Boil at low heat while stirring constantly for 4–5 minutes, using a whisk or wooden spoon.

  4. Strain mixture and add it back to the saucepan. Heat at very low heat.
     
  5. Mix egg yolks and rum, and strain. Add to the saucepan, stirring constantly over heat for approximately 6–8 minutes, until lightly thickened.

  6. Cool to room temperature, place in a glass pitcher and refrigerate for a few hours to allow flavors to blend.

You may also like: Pumpkin cheesecake.

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