Mexican Almond Rum Punch

This Mexican Almond Rum Punch, also known as Rompope, is a delightful holiday beverage that combines the richness of egg yolks, the nuttiness of almonds, and the warmth of cinnamon with a generous splash of rum-infused milk. It's a festive and flavorful twist on traditional eggnog, perfect for celebrating the holiday season.

Mexican Almond Rum Punch

A delightful holiday beverage blending egg yolks, almonds, cinnamon, and rum-spiked milk for a festive and flavorful twist on traditional eggnog.

4.05 from 80 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 1 tbsp blanched almonds (skins removed)
  • 1 cup milk
  • 1/4 cup sugar
  • 1/8 cinnamon stick
  • 2 egg yolks
  • 2 tbsp premium rum

Instructions

  1. In a food processor, process almonds into a paste.
  2. In a heavy-bottomed saucepan, simmer milk, sugar, and cinnamon stick until the sugar dissolves and the milk is heated through. Do not bring to a boil. Remove from the stove and let stand for 30 minutes.
  3. Whisk almond paste into the milk mixture.
  4. Beat egg yolks until creamy, then slowly add the milk mixture, stirring continuously until fully incorporated.
  5. Return the pan to 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. Allow the rompope to cool completely. Add rum and stir before serving.