News & Politics
CAG Presents 2024-2025 Board Directors and Officers
Editorials and Opinions
Editorial: Take a Breath and Honor Our Planet
Business
April Downtowner: Caps, Wizards; Office Space
Arts
Remembering Esther Coopersmith
Real Estate
Georgetowner Realty Review: What Sold in February
Dear Mom: The Miracle That Should Have Happened
May 3, 2017
•It has been 42 years, but the memory of the match won’t leave me. The year was 1975. The site was Forest Hills, Queens. On those clay courts, I watched […]
Overheard at Lunch: DC Gossip Girl
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Dave Roots for Caps Former late-night host David Letterman showed up in the front row at game one of the Washington Capitals and Pittsburgh Penguins Stanley Cup playoff series, April […]
Taking Action Against Potomac Rats
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With the mantra, “Death to the Potomac Rats,” a group of Georgetown neighbors met April 27 with officials from the D.C. Departments of Public Works and Health as well as […]
Cocktail of the Month
January 13, 2017
•While eggnog is traditionally served around the December holidays, it makes a delightful winter tipple during the frosty month of February. If you’d like to try something a little different than the American staple, all you need to do is look South of the border, for the Mexican version of this velvety classic cocktail – rompope.
After spending most the month of December in southern Mexico, I had the privilege of toasting Christmas Eve with my Hawaiian friend, Brad Winslow, with a glass of rompope. While most people consider eggnog a cold-weather drink, I discovered that sipping a glass of rompope as I watched the sunset over the Pacific Ocean after a beautifully warm and sunny Christmas, was equally delightful as enjoying a cup in front of the fireplace on a snowy night.
Like eggnog, rompope is a dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs, spices, then usually spiked with an alcoholic spirit. One difference is that rompope has yellow hue, which comes from the egg yolk. Unlike eggnog, which is made from the entire egg, rompope is forged only from the yolks.
While both beverages are seasoned with cinnamon and vanilla, rompope adds a rich flavor of ground almonds, which gives it extra texture and a full-bodied, creamy cookie-like distinction.
Rompope is most often spiked with rum, but that can vary through different parts of Mexico. Sometimes aguardiente, a type of sugar cane liquor, or tequila is used. The word rompope is a derivation of the word rompon, which was used for the Spaniard version of eggnog made with rum that came to Mexico from Spain.
According to seriouseats.com, it is believed that the first rompope was brewed by nuns in the Santa Clara convent in Puebla, Mexico, in the 17th century. At the time, the Catholic Church was prominent in government and society, and convents often hosted visiting officials and religious dignitaries. Although the nuns made large quantities of rompope for guests, they had not been permitted to drink it until Sister Eduviges appealed to the mother superior. Once permission was granted, they became accustomed to the tasty drink and soon were preparing it daily. The nuns were given a ration of one glass per day.
With its rising popularity the nuns began to bottle the rompope to raise money for the convent, according to mexconnect.com. The love for rompope quickly spread throughout Mexico. The original recipe is a secret that remains with Sister Eduviges.
Mexicans typically consume rompope around the Christmas holidays, but it is also enjoyed during family celebrations. In addition to being a beverage, rompope is also used in desserts with the most common being tres leches cake.
Commercial versions of rompope are available in the Washington area with the most popular brand being Santa Clara, named after the convent where rompope originated. But for a more rewarding tipple, it’s fairly easy to whip up a batch of rompope at home. Even though it is served chilled, it will still warm your insides on a frigid winter day.
MEXICAN ROMPOPE
8 egg yolks
?5 cups whole milk
1 1/2 cup sugar?
1/3 cup blanched almonds, ground to a fine paste
?1/2 teaspoon cinnamon?
1 teaspoon vanilla?
1 cup gold or dark rum cinnamon sticks, for garnish
In a bowl, beat the egg yolks until creamy. Heat the milk over low heat, adding the sugar and cinnamon until dissolved. Add the ground almonds, stirring until smooth. Add the milk mixture to the eggs – gradually, to avoid cooking them.
Pour in the rum, mix well, and refrigerate until chilled. Serve in a glass with a cinnamon stick for garnish if you desire.
Columbia Heights Night
December 7, 2016
•The Columbia Heights Initiative celebrated their Great America Main Streets designation on Friday December 2nd with swanky soiree held at All Souls Unitarian, “A Taste of Columbia Heights,” was featured highlighting […]
Last Chance: “The Christians” at Theater J
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When Pastor Paul, the leader of a large and successful Christian congregation, walks onto the stage to deliver a sermon, he looks like a man at one with his world. […]
Grand Manan Wins International Gold Cup
November 9, 2016
•This year’s International Gold Cup, held Oct. 22 at Great Meadow in The Plains, Virginia, was won by Grand Manan, a seven-year-old bay gelding owned by Donald Reuwer Jr. and […]
The Latest Dish
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GM & Chef Update: Native Cuban Angel Roque was named head chef at Cuba Libre in Penn Quarter. Before he worked at Guillermo Pernot’s Cuba Libre flagship in Philadelphia, Roque […]
Friends of Georgetown Waterfront Park Gather at Rockefellers’
October 26, 2016
•The Friends of Georgetown Waterfront Park gathered Sept. 22 at the Park Road home of former Sen. Jay Rockefeller and Sharon Percy Rockefeller to mark 10 years of the nonprofit […]