Author Notes: Most of my American friends have never heard of this Mexican liqueur that has been produced since the turn of the century. In any household South of the Border, this is as traditional as tortillas.
Rompope, the way I describe it, is similar to American eggnog: it is a milk-based beverage with eggs, vanilla and rum. However, only this liqueur is available year-round. Plus, it is used not only as a beverage but also as a dessert ingredient, ice cream topping, and a flavor for gummies (my personal favorite). Although Rompope is traditionally vanilla-flavored, it can also be found in pecan, strawberry, walnut, cinnamon, and pine nut flavors.
This dessert is easy to make and so tasty I can guarantee you will have more than one piece. Plus, who can say no to a liqueur turned into after meal treat? —Chava Oropesa
can of condensed milk
can measurement of Rompope
can measurement of sour cream
packets of unflavored gelatin
cups boiling water
- Empty the can of condensed milk into the blender. Using the empty can, measure 1 can of Rompope and empty into the blender. Next, fill the can with sour cream and add the sour cream to the mixture. Blend the ingredients thoroughly.
- Dissolve the gelatin into the boiling water and add to the mixture and blend again. Empty the mixture into a jello mold and place it in the fridge for at least 6 hrs. until it sets.
- Serve with fruit or drizzle with caramel, and enjoy!! Tips: -I usually lightly oil the surface of the mold before pouring the mix in so the jello can unmold easily. Note: Rompope is a liqueur, and it does contain alcohol so be mindful of this when serving to children.