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Wednesday, September 18, 2013

Rompope Pops {#SummerOfThePopsicle Guest Post: Nibbles & Feasts}

Who's Holding the Stick:  Well my friends, this is it.  Today wraps up an amazing summer (of the popsicle) full of generous friends stopping by and sharing their frozen creations on a stick.  But, we'll talk more about that next week when I bring the whole shebang to a close.  Right now, please join me in giving the lovely Ericka from Nibbles & Feasts a warm welcome as she gently coaxes us from summer to fall with her fun and tasty little Rompope Pops!
Rompope Pops (#SummerOfThePopsicle Guest Post: Nibbles & Feasts) |
The fall season is about to begin.  But that doesn’t mean that my paleta season will be ending any time soon.  Living in California, September tends to be one of the hottest months of the year, which means that I still have 30 more warm days to indulge in my favorite frozen treats.

Since fall is my favorite season of the year, I am torn.  I love paletas but I am really looking forward to the fall colors, wearing sweaters, scarfs and definitely welcoming the beginning of the holidays.

To give it one last goodbye to my summer, I decided to combine the best of both worlds and make rompope paletas.

Bottles of rompope, (or eggnog) in our refrigerator is a sure sign of chilly holiday nights to come but what if I turn this coveted holiday drink into a summer treat?

Here is the delicious result!  Bye summer!

Rompope Pops

by a guest post from Ericka Sanchez of Nibbles & Feasts
Prep Time: 10 minutes (+ time to freeze)
Cook Time: 20 minutes
Keywords: dessert snack cinnamon frozen popsicles Mexican summer fall

Ingredients (24 (ice cube sized) pops)
  • 2 cups whole milk
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick plus 24 small cinnamon sticks 2” long
  • 2 cups rompope (or eggnog)
In a large saucepan over low heat, combine milk, sugar, vanilla and cinnamon stick. Stir well until sugar dissolves.

Stir in rompope and continue cooking until mixtures begins to thicken; approximately 20 minutes. Remove from heat and remove cinnamon stick. Let cool.

Pour in rompope mixture into 2 ice cube trays. Cover ice cube trays with aluminum foil and pierce through each ice cube compartment with 2” cinnamon sticks. Carefully place in freezer and freeze for 4 hours.

To unmold ice pops, run twist the tray util cubes come loose. Or carefully run bottom of ice cube tray under luke warm water for 10 seconds then slide them from the molds.
Rompope Pops (#SummerOfThePopsicle Guest Post: Nibbles & Feasts) |
Summer of the Popsicle 2I'm so excited that you made this in an ice cube tray, Ericka - I've been telling people forever to try this method if they don't have any "real" molds.  And the canela handles?  Love them!  However, I would definitely be in danger of eating the whole batch by myself.  Who's with me?

For more of Ericka's tempting creations, visit her at her blog Nibbles & Feasts, or catch up with her on twitter, facebook, instagram, and pinterest!

Thanks for an amazing summer!