• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesDrinks

Rompope (Mexican Eggnog)

rate recipe Shareshare
Share on:
239 shares
By: IsabelPosted: 12/21/20

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Rompope (Mexican Eggnog)

Enjoy this creamy and comforting recipe for Rompope (Mexican Eggnog) warm or cold and with or without rum. Made with milk, eggs, almonds, and spices, every sip has all of the flavors of the holidays but with an added twist!

A glass of rompope with a cinnamon stick.

Fill your home (and your belly) with the warming tastes and smells of this delicious Rompope! The absolute perfect partner to my Marranitos (Mexican Gingerbread Pigs), this creamy Mexican eggnog goes down smooth and is made with all of the comforting flavors of the holidays.

This recipe has everything you love about traditional eggnog, but with a slight twist. My recipe for rompope includes slivered almonds and is heavier on the milk than the egg yolks, which adds to its smooth and creamy texture. It’s easy to make a large batch with or without the rum to serve both adults and kids.

This recipe makes 8-10 servings, meaning it’s perfect for your seasonal celebrations! If you end up with leftovers, just store them in your fridge or use them as a replacement for the milk in your coffee or Café de Olla!

What is Rompope?

Rompope (pronounced “rrohm-poh-peh”) is really close to the traditional eggnog recipe. The main differences are that it’s made with only the egg yolks and adds slivered almonds for a hint of nuttiness. It’s a seasonal drink that can be served warm or cold and with or without alcohol.

The original recipe for rompope dates back to the 17th century. Originating in Puebla, Mexico, it was invented by nuns in the convent of Santa Clara. Legend has it that there is one secret ingredient from the original recipe still unknown to the rest of the world!

Ingredients in Rompope (Mexican Eggnog)

Ingredients you’ll need for rompope

  • Milk – Unlike eggnog, rompope uses more milk than eggs. You can use any type of dairy milk you like, whether it’s 2%, 1%, or whole! It will be heated on the stove with the spices and sugar so all of the flavors infuse together.
  • Egg yolks – The egg yolks give the drink a yellow hue and help emulsify everything. Use the leftover egg whites to make chorizo and eggs the next morning.
  • Sugar – For a sweet flavor! White granulated sugar is all you need.
  • Cinnamon – I always recommend using Mexican cinnamon sticks for a strong and authentic flavor.
  • Spices – Clove and ground nutmeg will be stirred together with the milk on the stove.
  • Slivered almonds – The nuts will soften and be blended with the sweetened milk. This will help make the rompope extra creamy and a little nutty.
  • Vanilla – To complement the warm spices and sweet milk.
  • Rum – This is optional and you can use as much or as little as you want. Any brand of dark rum will work. 
Rompope in a glass topped with cinnamon.

How to make rompope

  1. Warm the milk and spices together: Whisk the milk, sugar, cinnamon stick, clove, and ground nutmeg in a pot over medium heat. Bring it to a simmer and whisk the mixture every minute to prevent the milk from burning. Then transfer 2 cups of the milk mixture to a bowl and add in the almonds.
  2. Blend it up: After the sweetened milk has cooled completely, discard the cinnamon stick. Pour the milk mixture and soaked almonds into a blender and blend until smooth. Pour this into a pot on the stove with the vanilla.
  3. Add the egg yolks: Whisk the egg yolks into the milk mixture until they’re incorporated. Heat for around 15 minutes, whisking until it thickens.
  4. Serve: Either serve the finished rompope warm or cold with a splash of rum in each glass.
Rompope topped with ground cinnamon and a cinnamon stick.

Tips and substitutions

  • To make this non-alcoholic, simply omit the rum or leave it on the side for each person to individually add a splash to their mugs as desired.
  • Not a fan of rum? Brandy, bourbon, aguardiente, or cognac would make great replacements. You could even add a splash of white chocolate liqueur for more sweetness!
  • Your rompope is ready when it’s thick enough to coat the back of a spoon.
  • If you would like to add some tang, heat the milk with a lemon or orange rind. The citrus will lighten up the flavor and help to cut through some of the sweetness. 
  • If you have a nut allergy or sensitivity, leave the almonds out of the recipe.

How is rompope served?

To serve rompope warm, add 1/2 to 1 cup of rum and whisk to combine. Serve in mugs topped with a sprinkle of cinnamon.

To serve rompope cold, let the mixture cool for 1 hour. Then add 1/2 to 1 cup of rum and whisk to combine. Cover and refrigerate until completely chilled. Serve in cups over ice topped with a sprinkle of cinnamon.

(To accommodate those who aren’t drinking, you can leave the rum on the side for each person to individually add a splash to their mugs as desired.)

Storing and reheating

To store, leave the leftover rompope in a sealed container in the fridge. Versions made with rum can be stored for up to 3 weeks, and those without rum should only be stored for up to 3 days.

To reheat, pour the leftovers into a pot on the stove and whisk until it’s heated through. Feel free to stir in a little more rum if desired.

If you love this recipe, be sure to check out my Cranberry Margaritas, Champurrado, and Mexican Ponche!

Recipe

5 from 3 votes

Rompope (Mexican Eggnog)

Serves: 8
Print
Rate
A glass of rompope with a cinnamon stick.
Prep: 10 minutes
Cook: 1 hour
Total : 1 hour 10 minutes
Creamy Rompope (Mexican Eggnog) is made with milk, egg yolks, almonds, and spices. It’s a festive drink you can enjoy with or without rum.

Ingredients

  • 6 cups milk
  • 1 1/4 cups sugar
  • 1 cinnamon stick
  • 1 clove
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup slivered almonds
  • 1 teaspoon vanilla extract
  • 8 egg yolks, whisked
  • 1/2-1 cup dark rum, for serving

Instructions

  • Add milk, sugar, cinnamon stick, clove, and ground nutmeg to a large pot over medium heat. Whisk together to combine.
  • Bring to a simmer, whisking every minute or so to ensure that the milk doesn’t burn. Remove from heat.
  • Carefully transfer 2 cups of the sweetened milk mixture to a small bowl. Add the slivered almonds and set aside.
  • Let the sweetened milk mixture and the soaking slivered almonds sit for 30 minutes to cool down.
  • Remove and discard the cinnamon stick and clove from the milk mixture with a slotted spoon. If the cinnamon stick broke into small pieces, pour the mixture through a strainer to remove it.
  • Add the soaked almonds and the liquid into a blender and blend until completely smooth. Depending on the power of your blender, this could take anywhere from 1-4 minutes on the highest setting.
  • Add the blended almond milk and vanilla extract to the pot. Whisk together to combine.
  • Slowly pour in the egg yolks, whisking constantly until they’ve all been incorporated into the milk mixture.
  • Place the pot over medium-low heat for 12-15 minutes, whisking the mixture every minute or so, until it has thickened enough to coat the back of a spoon.
  • To serve warm, add 1/2 to 1 cup of rum and whisk to combine. Serve in mugs topped with a sprinkle of cinnamon.
  • To serve cold, add 1/2 to 1 cup of rum and whisk to combine. Let the mixture cool for 1 hour, then cover and refrigerate until completely chilled. Serve in cups over ice topped with a sprinkle of cinnamon.

Isabel’s Tips:

  • To make this non-alcoholic, simply omit the rum. Or leave the rum on the side and each person can individually add a splash of rum to their mugs as desired.
  • If you have a nut allergy or sensitivity, leave the almonds out of the recipe.

Nutrition Information

Serving: 1serving Calories: 296kcal (15%) Carbohydrates: 42g (14%) Protein: 10g (20%) Fat: 11g (17%) Saturated Fat: 4g (20%) Cholesterol: 209mg (70%) Sodium: 92mg (4%) Potassium: 299mg (9%) Fiber: 1g (4%) Sugar: 41g (46%) Vitamin A: 440IU (9%) Vitamin C: 1mg (1%) Calcium: 252mg (25%) Iron: 1mg (6%)
Author: Isabel Eats
Course:Drinks
Cuisine:Mexican
A glass of rompope with a cinnamon stick.
Did you Make my Rompope (Mexican Eggnog)?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Mexican Ponche is a warm and comforting fruit punch made with apples, pears, oranges and guavas and spiced with cinnamon, cloves, tamarind and hibiscus typically served at Christmas time.
    Mexican Ponche
  • This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out!
    Mexican Hot Chocolate
  • Mexican Chorizo Sweet Potato Hash with Soft Boiled Eggs
  • Often served during the Christmas and New Years holidays, this Mexican Bunuelos recipe makes the perfect fried dough covered in cinnamon sugar!
    Mexican Bunuelos
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

A Mexican brownie with a bite taken out of it.
Previous Post
Mexican Brownies
A cup of winter sangria made with red wine, fruit, and spices.
Next Post
Winter Sangria

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Sandra del Valle says

    Posted on 1/8 at 10:47 pm

    Your killing me girl.

    Reply
  2. Keith Perry says

    Posted on 12/24 at 3:51 pm

    5 stars
    This is the best thing ever! I think we have just started a new family Christmas Eve tradition. Served it warm with dark rum – it was simply amazing. E erybody said WOW!

    Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled