Drink: Rompope

Recipe by María Del Mar Sacasa A Mexican milk, egg spice, and liquor punch.The first rompope, a derivation of Spanish ponche de huevo (egg punch), was brewed by seventeenth-century nuns in the Santa Clara convent in Puebla, Mexico. According to legend, S

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Rompope

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2/3 cup blanched almonds
1 1/2 cups plus 2 tablespoons granulated sugar, divided
6 cups whole milk
2 cinnamon sticks
Rind of 1 lemon*
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
8 large egg yolks

Instructions

Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
Stir in rum or aguardiente. Serve.

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