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Title: Raspado De Rompope (Mexican Eggnog Shaved Ice)
Categories: Desserts, Mexican
Yield: 6 Servings

2 c Whole milk
1 Mexican cinnamon stick (3")
1 c Sugar
2 c Rompope
Shaved ice

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 form the heat and stir in the rompope. Let chill completely.

For each serving, mound about 1 cup of shaved ice in a serving dish.
Drizzle 6 to 8 tb of the rompope syrup over the ice and serve
immediately.

Recipe by Fany Gerson

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