Raspado de Rompope
This ice is delicious on its own, but it also goes well with pretty much any kind of chopped fresh fruit. Rompope is similar to eggnog (see page 59), but it has a richer texture and the main spice used is delicious canela.
Recipe information
Yield
serves 6 to 8
Ingredients
2 cups whole milk
1 (3-inch) piece Mexican cinnamon stick
1 cup sugar
2 cups rompope (page 59)
Shaved ice
Preparation
Step 1
Combine the milk and cinnamon in a saucepan and bring to a boil. Stir in the sugar, lower the heat, and simmer, stirring constantly until the sugar has dissolved. Continue to simmer until reduced by half. Remove from the heat and stir in the rompope. Let chill completely.
Step 2
For each serving, mound about 1 cup of shaved ice in a serving dish. Drizzle 6 to 8 tablespoons of the rompope syrup over the ice and serve immediately.
Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.
