I still remember the first time I tried a Raspado de Rompope. I was about 13 years old and was visiting family with my grandparents in San Luis, Sonora. As soon as I heard the raspado cart's bell ringing in the distance, I ran outside to order my favorite raspado. But before I could order, my cousin Pedro, who was about the same age as me, ordered 3 raspados de rompope: one for him, one for me, and one for Pedro's little sister Lety. I knew Rompope had alcohol in it, so I felt kind of naughty ordering it. I was after all only 13 years old. I was way too young to be drinking. I thought we'd be sneaky and eat our raspados outside, so the adults wouldn't see that we were consuming alcohol. But my cousins just walked in the door like it was the most normal thing in the world for kids our age to be drinking. And none of the adults said anything, even though my cousins had totally ratted us out by telling them we were having Raspados de Rompope. Well, after that I just felt so cool and sophisticated, because there I was only 13 years old and drinking something made with rum.
25 years later, it's still one of my favorites. Rompope is so rich and creamy on it's own, I love to just pour it over some shaved ice for a super easy Raspado de Rompope. It's not as sweet as most syrups, but you can easily remedy that by drizzling a little sweetened condensed milk on top. But if you're craving something a little sweeter, you can turn your favorite Rompope into an almíbar (syrup). Like yesterday's coconut syrup, Almíbar de Rompope is milk-based. But instead of using whole milk, which can sometimes curdle if you're not careful, I use a can of evaporated milk, which I think adds even more creaminess to the almíbar.
We still have 2 more days to go of #RaspadosWeek, so be sure to tune in for more raspado recipes. Tomorrow I'll be sharing a fruity almíbar that you can serve a number of ways. And on Friday, I'll have another grown-up raspado made with tequila! Stay tuned.
Almíbar de Rompope
(Mexican Eggnog Syrup)
- 1 can (14 oz.) evaporated milk
- 1 cup rompope
- 2 cups granulated sugar
- Sweetened condensed milk (optional)
In a medium saucepan mix together the evaporated milk with the rompope and sugar. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Remove from heat and let cool to room temperature. Spoon 4 to 6 tablespoons of almíbar de rompope over 1 cup of shaved/crushed ice. Drizzle top with a little sweetened condensed milk. Enjoy!!!
If you have a raspado recipe you would like to share, don't forget to add it to our #RaspadosWeek Linky!