Mayan Mixology Meltdown: Rompope

From Rated R Cocktails on Dec 19, 2012

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Well we’re doomed. The Mayan’s decreed it. Which sucks because I was excited to see what happened on psych and I haven’t even been to the Mai Kai yet! Oh well, ancient calender’s know best I guess. That’s why I am teaming up with my buddy Mike over at Drinksburgh for the Mayan Mixology Meltdown. He’ll be posting the next few days as well, infact he already has so check it out!


Rompope

We decided since we really don’t need to watch our fat intake anymore we’d make full on fat, full on flavor Rompope. This south of the border take on eggnog is rich in exotic spices and rum. We break from most traditional recipes by using demerera sugar, pecans, and a real vanilla bean. This decadent treat is so thick you can pour it over some nice dark chocolate Ice cream should you desire.

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Rompope

32 oz Whole Milk

1 cup Demerera Sugar

1 Cinnamon Stick

1 Vanilla Bean, Scraped

¼ cup Pecan ground fine

12 egg yolks

10 oz Dark Jamaican Rum

Combine milk, nuts, sugar, cinnamon, and vanilla in a saucepan and bring to a boil. Then reduce heat and simmer for fifteen minutes stirring constantly. Whisk the egg yolks until very light gold and frothy. Remove the vanilla bean, and cinnamon stick. Then temper them by very very slowly introducing in the hot cream mixture. Once combined return to medium low heat stirring constantly until the mixture thickens and coats a spoon well, this could take up to 10 minutes or more depending. Stir in rum, bottle, and cool completely before serving with a grate of nutmeg or a splash of dark roast coffee.

This Mexican nog is thick, spoonable, like a dessert. The nuts give you abit of little flavor crystals to chew on and change up the texture. The spices are all present as is the nice demerera sugar modification. The rum still manages to be a real player in this which you might not expect with all the other big creamy and spicy flavors. A great drink, worth the calorie hell it brings.

If the world wasn’t about to fall prey to what I can only imagine is a giant sombrero clad Godzilla monster with hydrogen habernero breath I’d tell you how well it ages. In fact you could save a few bottles in your fridge to enjoy next year and it would taste even more complex and delicious. Sadly you won’t be able to, You’ll be a spent lime in a cosmic corona by then.

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