Ingredients for Rompope:
• 6 cups milk  •1 1/2 cups sugar  •8 egg yolks •1/3 cup blanched almonds  •1/2 cinnamon stick  •1/2 cup to 1 cup premium rum

Rompope Preparation:
Carefully simmer (don’t burn) the milk and sugar until hot. Make an almond paste in a food processor and whisk the paste into the milk/sugar mixture and let cool.

Beat the egg yolks and add to mixture a little at a time while slowly stirring. Mix in the rum. Serve chilled. Add other ingredients such as strawberry for a tropical touch.

Atole  [a-tóe-lay]
Atole and champurrado are often confused. Champurrado is the chocolate flavored and most popular version of atole type drinks. All atoles and champurrado are based on a thickener, such as masa harina (the most common), cornstarch, oatmeal, or rice flour. Classic atole incorporates a variety of fruit purees as toppings to the thickened drink. A steaming hot atole drink is the perfect body and soul warmer while strolling in a posada fiesta on Christmas Eve. You can find atoles and champurrado being sold by street vendors, along with tamales featuring a variety of fillings ranging from meats, moles sauces and sweet fruits. San José’s cathedral plaza is a good bet to find atole on a winter’s eve.

Ingredients for Atole
•1/3 cup masa (oatmeal, rice, flour etc.)  •1 cup of warm water  •3 cups of water •5 tablespoons of brown sugar (or Mexican piloncillo) •1 pinch of salt •2 teaspoons of vanilla or 1 vanilla bean •A cup of pureed fruit for topping

Atole Preparation:
Puree fruit topping and set aside. Puree masa and warm water in a blender. Cook masa mixture and all other ingredients over a medium-low heat. Stir frequently and simmer for 25 minutes or until thickened. Remove vanilla bean or cinnamon stick and pour into mugs. Drizzle warm fruit puree on top and enjoy.

Ingredients for Champurrado:
• 2 cups of masa harina  •2 cups of warm water  •2 cups milk  •1 pinch of ground anise seed •1 disk of Mexican chocolate (chopped) •3 small one-ounce piloncillo (sugar cane) cones (chopped)

Champurrado Preparation:
Using a sturdy wire whisk, or Mexican carved wooden molinillo made especially for this, whisk masa in the warmed water until well blended. Mix in chocolate, piloncillo, anise and milk. Simmer and whisk until chocolate melts.

Fruit Ponché  [pon-cháy]
This holiday fruit tea drink is served with and without alcohol (usually cognac or rum.) Rich and full of fruit, juices and spices, Ponché reflects the myriad colors, flavors and textures of México. It’s a veritable fiesta in a cup that will put you in the right mood to wander the town caroling from casa to casa.

Ingredients for Christmas Fruit Ponche
(enough for a fiesta)
• 15 guavas •1 cup of raisins •25 tejocotes (similar in size to a small peach) •1 cup of dried prunes •1 cup of dried apples • 4 apples or apricots •6 2-inch pieces of cinnamon sticks  •sugar, rum or cognac to taste •approx. 15 cups of water

Christmas Fruit Ponché Preparation:
Chop all fruit into bite size pieces. Bring water almost to a boil, and then add the sugar.

When dissolved add the cinnamon and fruit, simmering (not boiling) until the mixture becomes thick and syrupy. Cook longer if too thin, or add water if too thick or strong.
Add cognac or rum to taste just before serving: It’ll make you sing better.

Cozy Café con Crema
Ingredients for Tequila Holiday Drink:
• 1.5 oz Partida Tequila Añejo
• espresso
• 1.5 oz Godiva caramel liqueur
• 1 oz whipped cream • touch of Kahlua
• garnish with 3 coffee beans

By Patricia Krajeski