Pendejo officially recommends rompope, the Mexican eggnog, as the ideal
sports drink for December and January. It's got plenty of protein,
fat, and carbs; and I had my best run of the last six weeks one recent
morning after drinking plenty of it the night before.
Quoted message said:From texascooking.com:
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Rompope (Mexican Eggnog)
Rompope is strong, sweet and meant to be sipped, so small glasses are
in order. Refrigerated, it will keep indefinitely.
* 1 quart whole milk
* 1 cup sugar
* 2 teaspoons vanilla extract
* 1 cinnamon stick
* 1/4 cup finely ground almonds or almond meal (optional, see Note)
* 12 egg yolks
* 2 cups light rum, or brandy
Combine the milk, sugar, vanilla and cinnamon stick (and ground
almonds, if you are using them) in a large saucepan. Over medium heat,
bring the mixture to a boil. Reduce heat and simmer, stirring
constantly, for 15 minutes. Remove from heat, and cool to room
temperature.
Beat the egg yolks until thick and lemony. Remove the cinnamon stick
from the milk mixture, and gradually whisk the egg yolks into the milk
mixture. Return to low heat and, stirring constantly, cook until
mixture coats a spoon. Remove from heat and allow to cool completely.
Add the rum or brandy to the mixture, stir well. Transfer to a
container and and cover tightly. Refrigerate for 1 or 2 days before
serving. Makes 1-1/2 quarts.
Note: While not strictly traditional, many Mexican cooks believe ground
almonds improve the texture and lend a delicate flavor to Rompope.
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You definitely want the ground almonds. You can put whole almonds in a
blender with some of the milk, and strain it. And a full bottle of 126
proof Wray & Nephew (Jamaican) rum works nicely for a double batch.
Ideally you'll have some good Mexican vanilla extract, and canela (true
cinnamon) rather than cinnamon sticks which are actually cassia.