Rompope French Toast, Horchata French Toast & Ponche Navideño

New Year’s is just days away, and it feels like we were just ringing in 2017. As my siblings and I have gotten older, we’ve all started our own traditions and New Year’s Eve has become a day for me to relax, and reflect on all of my successes and losses in the past year.

This year I’m planning on doing the same, and kick starting the year with one of my favorite breakfasts; french toast. Occasionally, when Billy and I both have the day off he’ll make breakfast for the both of us and I always ask for french toast. It’s so easy to make, and you can dress it up in so many ways, and infuse it with just about anything!

I’ve partnered with Cardenas Markets, to share 3 recipes with you to help you prep for a festive New Years breakfast! I’ve been visiting Cardenas for years, but now that I live just down the street from one of their locations, I’m a regular shopper now! Everyone is always so friendly there, they have a lot of specialty items you can’t find at other super markets, and their selections grow even more during the Holidays. I can’t tell you how many times I’ve featured their delicious conchas on my feed (1, 2, 3, 4, 5), they really are my one stop shop for everything I make on the blog.

Today we’re going to be adding horchata and rompope to our french toast for a kiss of flavor and we’re also going to be making ponche navideño. I know what you’re thinking..ponche navideño, after Christmas? SI! In my family, ponche shows up on Thanksgiving and we have it up till el dia de los reyes magos! For those who are new to ponche, it is a tea infused with fruits and spices that we have in Mexico during the Holidays. Everyone has their own version, and the one we’re making today is a small-batch version with notes of tamarind, hibiscus and cinnamon! It’s sweet, it’s tart and you get to add your favorite fruits..and if you’re old enough, a shot of tequila!

I hope this new year brings you lots of love, laughter, good food and great memories.

Have a happy New Year!

Rompope French Toast

Makes 5-6 Slices

Ingredients:

3/4 cup rompope

2 eggs

1/2 tsp vanilla extract

1 tsp sugar

1/4 tsp cinnamon

pinch of nutmeg

pinch of salt

6 -1 inch thick slices of challah or brioche

Garnish:

ground cinnamon

powdered sugar

In a large bowl, combine the rompope, eggs, vanilla, sugar, cinnamon, nutmeg and salt. Whisk until everything has been fully combined. Heat up 2 tablespoons of butter in a large skillet over medium low heat until it starts to sizzle, about 2-3 minutes. Take two slices of bread and soak them in the rompope mixture for about 20 seconds on each side. Transfer the bread slices to your pan and cook 2-3 minutes on each side until golden brown. Top with a dollop of the crema mexicana whipped cream, berries, and sprinkle powdered sugar and cinnamon over your toast.

Horchata French Toast

Makes 5-6 Slices

Ingredients:

1 1/4 cup horchata

2 eggs

1/2 tsp vanilla extract

1  1/2 tsp sugar

1/4 tsp cinnamon

pinch of salt

6 -1 inch thick slices of challah or brioche

Garnish:

ground cinnamon

powdered sugar

In a large bowl, combine the horchata, eggs, vanilla, sugar, cinnamon,  and salt. Whisk until everything has been fully combined. Heat up 2 tablespoons of butter in a large skillet over medium low heat until it starts to sizzle, about 2-3 minutes. Take two slices of bread and soak them in the horchata mixture for about 20 seconds on each side. Transfer the bread slices to your pan and cook 2-3 minutes on each side until golden brown. Top with a dollop of the crema mexicana whipped cream, berries, and sprinkle cinnamon and powdered sugar over your toast.

Crema Mexicana Whipped Cream 

1 cup heavy cream
1/4 cup sour cream
1/4 cup powdered sugar

To make the whipped cream, beat all the ingredients in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined then bump up the speed to medium high and beat until you get firm peaks.

Ponche Navideño (Christmas Fruit Punch)

6 1/2 cups water

8 tamarind pods, shelled and deveined

1/4 cup dried hibiscus

1 large cinnamon stick, broken in half

3 cloves

5 oz piloncillo

8 oz sugar cane, cut into 2 inch rectangles

1/2 cup pitted prunes

1 cup ripe tejocotes

5 yellow guavas, quartered

In a large stockpot add the water and tamarind pods and bring to a boil over medium high heat. Cook the tamarind for about 12-15 minutes, until it softens. Using a slotted spoon, remove the tamarind and pass through a mesh strainer, add the pulp to the pot and discard the seeds. Add the dried hibiscus to your pot and let it steep for a minute. Use a slotted spoon to fish out the hibiscus and discard. Add the cinnamon sticks, cloves and piloncillo.

Since this was a small batch, I took the tejocotes, scored them with a knife down the center and twisted them to halve them. I also left out pears and apples so it wouldn’t be too crowded. If you’re making a large batch, double the recipe for the tea portion and add your favorite fruits!

Gently place the sugar cane, prunes, tejocotes, guavas and piloncillo to your pot. Place the lid on your pot and lower the flame to medium low and let your ponche cook for about 10 minutes before serving. Serve hot.