Rompope is Mexico's answer to eggnog. Made of egg yolks, milk, cinnamon, sugar and vanilla, this drink often also calls for rum and ground almonds, making it boozy and thicker than it already is. It can be served chilled as is, or over crushed ice for a nice icy dessert.
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum
Directions: Simmer milk and sugar until mixture is hot, but not burning. Process the almonds in a food processor until a paste forms. Whisk the paste into the milk mixture and let it cool.
Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly. Mix in the rum and serve chilled.
Much like rompope is Mexico's answer to eggnog, coquito is Puerto Rico's answer to it. Made with egg yolks, rum, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves, doesn't it make American eggnog look a bit boring? Variations of this recipe can also call for flavored rums, chocolate and even ginger.
2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions: In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight. (Recipe source)
A pisco sour is a Chilean and Peruvian cocktail made of pisco, lemon or lime juice, egg whites, simple syrup, and bitters. With the the sweetness and the tanginess masking the alcoholic taste of the pisco, the egg white lends itself to making this light and refreshing cocktail frothy. If shaking it doesn't create enough froth for your taste, don't be afraid to break out the milk frother.
4 cups ice cubes
1 cup pisco
1/3 cup lemon juice
1/3 cup white sugar
1 egg white
Directions: Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. Pour into two glasses and garnish with an additional dash of bitters. (Recipe source)
Egg soda may sound funky, but it tastes anything but. Made of egg yolk, condensed milk, and club soda, this Vietnamese drink is creamy yet refreshing at the same time. The cool part? The chemical reaction between the carbonation of the club soda "cooks" the egg yolk when the two are blended, creating a root beer float-like effect.
Directions: Put egg yolk into a cup and add condensed milk to taste. Add club soda slowly and stir vigorously. Pour into cup of ice.
See the full review, "Way More Delicious Than It Sounds.".
Steamed milk with egg is a staple at Hong Kong cafes. When ordered at a cafe, a mug of milk either comes with the egg already floating in it, or on the side. The milk is steamed piping hot and sweetened with condensed milk. The egg can either be left to lightly poach for a few minutes or stirred immediately to create a drink with a more creamy or egg-drop-like effect.
Directions: Steam or boil milk to a high temperature and add condensed milk to taste. Add in egg and let cooked as desired.
When I'm not Lunching, I'm a jeweler, and an all around, self-proclaimed web geek. My passions include social media, the interweb, technology, writing, yoga, fitness, photography, jewelry, fashion, … more