Almond Rompope Mexican Recipe

Almond Rompope Mexican Recipe

Ingredients

• 1 cup whole almonds, unpeeled
• 1 quart whole milk
• pinch of baking soda
• 1 small (½-inch) piece fresh nutmeg
• 6 egg yolks
• ½ cup orange liqueur

Method

1. Put the almonds in a small pot and cover with cold water
2. Place over medium heat and bring to a boil
3. Turn off the heat and let sit for 2 minutes
4. Drain and reserve until cool enough to handle
5. Remove the skins by pressing the almonds lightly (they should come off easily) and discard the skins
6. Dry any excess moisture with a paper towel and finely grind in a food processor or coffee grinder
7. Prepare the rompope as above, combining the milk, baking soda, and nutmeg, but take about 1 cup of the warm milk once it has reduced and cool slightly over ice
8. Add the almonds to the 1 cup milk, and puree in an electric blender (it will be slightly grainy)
9. Reserve
10. Whisk the yolks as directed above and add to the pot, then add the almond mixture
11. Discard the nutmeg and gently whisk in the orange liqueur
12. Chill completely before serving

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