Querida amiga: Merry Christmas! For me, Christmas is the most beautiful night of the year. It's a night of hope for the coming of our Redeemer. It's all about family, joy, children, and laughter and of course food. It's also National Eggnog Day, and to celebrate, I bring you this creamy rompope so popular in Mexico, Costa Rica and El Salvador.
Read more ¿Qué más? How to make the creamiest, most delicious eggnog ever (EXCLUSIVE VIDEO)
Today's recipe has a special twist: it's made with coconut cream. It's a "cousin" of the Puerto Rican coquito and is equally related to the Central American rum popo, the Venezuelan ponche crema and the American eggnog. Did I say eggnog? By the way Happy Eggnog Day!
Hope you like the recipe.
Coconut Cream Honey Rompope
Makes 4
__Ingredients
__3 tbsp. honey
1 cup coconut milk
1/2 cup condensed milk
1 cup evaporated milk
1 egg yolk
1 tsp. cinnamon, ground
3 tbsp. rum (optional)
Preparation:
1. Place the three milks, the cinnamon and the yolk in a blender and blend.
2. Pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 10 minutes.
3. Remove from the heat and strain to eliminate any solid residue.
4. Add the rum and stir.
5. Store the eggnog in the refrigerator for 5 to 8 hours before serving.
*The rum can be left out for a kid-friendly version.
For more of my recipes, visit my cooking blog.
Image via National Honey Board
