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!
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 rompope recipe 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!
If you love rompope, be sure to check out champurrado, atole, and Mexican ponche!
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. While Rompope may be most common around Christmas, it’s really a seasonal drink that can be served warm or cold and with or without alcohol throughout the holiday season.
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
- Milk: Unlike eggnog which typically uses cream, this recipe uses just milk. Also 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: Cloves 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: Using liquor is optional and you can use as much or as little as you want. Any brand of dark rum will work.
How to Make Rompope
- 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.
- 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.
- 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.
- Serve: Either serve the finished rompope warm or cold with a splash of rum in each glass.
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.
More Recipes
Rompope (Mexican Eggnog)
Ingredients
- 6 cups milk
- 1 ¼ cups granulated sugar
- 1 cinnamon stick
- 1 clove
- ¼ teaspoon ground nutmeg
- ⅓ cup slivered almonds
- 1 teaspoon vanilla extract
- 8 large egg yolks, whisked
- ½-1 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.
Notes
- 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.
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