Rompope (Mexican Eggnog)
An easily customizable, festive “Mexican eggnog” called Rompope that dates back to the 17th century.
Serves8 to 10
Makesabout 6 cups
Prep10 minutes
Cook45 minutes
Easily customizable and festive, rompope is a Mexican drink similar to eggnog that dates back to the 17th century. According to legend, rompope originated in Pueblo, Mexico, and is a concoction first made by nuns in the convent of Santa Clara.
This recipe is delicious as is, but it’s easy to play around with. Omit the rum (or brandy) to make it non-alcoholic; swap out the cinnamon and cloves for your favorite warming spices; or add an orange peel for a bright note that pairs well with rompope’s inherent richness.
How to Serve Rompope
Rompope can be served both hot and chilled.
- If serving hot, ladle servings into mugs after cooking and garnish with whipped cream and a dusting of ground cinnamon.
- If serving chilled, the rompope can be made ahead of time (the flavor actually benefits from doing so). Versions made with alcohol can be stored in the fridge for up to three weeks, while non-alcoholic rompope can be stored for around three days.
Rompope Recipe
An easily customizable, festive “Mexican eggnog” called Rompope that dates back to the 17th century.
Prep time 10 minutes
Cook time 45 minutes
Makes about 6 cups
Serves 8 to 10
Nutritional Info
Ingredients
- 6 cups
whole milk
- 1
(about 3-inch) cinnamon stick
- 3
whole cloves
- 1 1/2 teaspoons
vanilla extract
- 3/4 cup
granulated sugar or 1 (14-ounce) can condensed milk
- 1/3 cup
slivered almonds
- 6
large egg yolks
- 1/4 to 1/2 cup
dark rum or brandy (optional)
Instructions
Place 6 cups whole milk, 1 (about 3-inch) cinnamon stick, 3 whole cloves, and 1 1/2 teaspoons vanilla extract in a large saucepan. Heat over medium-high heat, stirring the bottom constantly with a wooden spoon or flexible spatula, until the milk is steaming and tiny bubbles appear around the surface.
Add 3/4 cup granulated sugar or 1 (14-ounce) can condensed milk. Switch to a whisk and whisking until the sugar is dissolved.
Reduce the heat to medium-low. Cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove the saucepan from the heat.
Transfer 2 cups of the milk mixture (avoid the cinnamon and cloves) to a blender. Add 1/3 cup slivered almonds to the blender. Let everything cool for about 30 minutes.
Blend the almond-milk mixture until completely smooth, 1 to 2 minutes. Place 6 large egg yolks in a large bowl and whisk until light and a bit foamy. Add the almond milk and whisk to combine. Pour this mixture into the saucepan with the remaining mixture.
Return the saucepan to medium-high heat and, whisking constantly, bring the mixture to a bare simmer. Reduce the heat to low and simmer until the rompope thickens slightly and coats the back of a spoon. Remove the saucepan from the heat. Remove the cinnamon and cloves if desired.
If adding alcohol, add 1/4 to 1/2 cup dark rum or brandy. Serve warm or chilled. If serving chilled, transfer to a pitcher and refrigerate for up to 5 days.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 5 days. Serve cold or rewarm over low heat.