Do you love to drink a cup of delicious creamy eggnog around the holidays? If so, then you'll love this version of a Mexican Eggnog! Better known as Rompope, this drink recipe has a rich and spiced drink, popular in Mexico. Its' taste and texture resemble eggnog, made with milk, eggs, and Mexican spices. I love to serve it for the holidays!
I read somewhere that when you move to another country, one of the things that you miss the most is the food from your homeland. You can adapt to the new climate, culture, and customs, but your taste for the food back home can never be replaced.
Sadly, it can sometimes be hard to recreate those meals, since not all of the ingredients are available to you.
For us, one of the things we used to miss from Mexico the most was Rompope, a drink very similar to Eggnog. In Mexico, it is readily available at most supermarkets and liquor stores, but it was not easily found here in the States before. It didn’t seem too hard to make, so one day I gave it a shot, and the results were really good! And since then, I try to make it every December.
Nowadays, you can find Rompope sold at large wine & liquor stores like Total Wine and even online.
Some of the most popular Rompope Brands in Mexico are Santa Clara, Coronado, and the Holandesa Brand. Those are found in almost any grocery store in Mexico. It is believed that the Santa Clara Rompope was created by Clarisa's Nuns in the convent of Santa Clara, in the city of Puebla.
Frequently Asked Questions About Mexican Rompope
Before I share my "eggnog" recipe, here are a few questions I've been asked about this Mexican egg nog recipe.
What is Rompope?
A basic recipe for Rompope includes milk, egg yolks, sugar, cinnamon, baking soda, and some sort of alcohol. The different flavorings are nutmeg, vanilla, almonds, pecans, orange blossom water, clove, pine nuts, and even pistachios.
I hope you enjoy this drink with your friends and family during the holidays season.
Where does Rompope come from?
Rompope is a famous drink from the City of Puebla, in the state of the same name. Its origins go all the way back to colonial times when the nuns of the Santa Clara Convent used to prepare it for the priests and other religious authorities of the Catholic Church.
Over time, the drink’s popularity surpassed the convent walls, and the nuns sold it as a means of income, along with mole paste, candies, and other items that they prepared. Nowadays, Rompope (along with Tequila and Mezcal) has a privileged place among traditional Mexican drinks.
How long does this drink last in the refrigerator?
Store any leftovers you may have in sterilized bottles and they will last up to 1-½ months in the refrigerator.
Does Mexican eggnog use raw eggs?
Yes, Rompope uses raw eggs - but I don't leave them raw. I placed the raw eggs in the saucepan and cooked them just long enough to thicken the drink and cook the eggs so they are safe to drink.
Does Rompope have alcohol in it?
Yes, I like to add either rum or brandy to my eggnog drink. If you leave the alcohol out, it will still taste delicious! The alcohol is optional but highly recommended since that is the way it is made in Mexico.
How do you serve Rompope?
This drink is usually served at room temperature but some people like to enjoy it with some ice cubes. I prefer mine with a couple of ice cubes, too.
Mexican Rompope Recipe
Here is a list of ingredients you will need to make this drink...
- Whole Milk
- Baking Soda
- Mexican Cinnamon
- Egg Yolks
- Ground Nutmeg
- Rum or Brandy
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
- You can adjust the amount of nutmeg to your personal taste. Usually, a pinch of ground nutmeg will be enough for most.
- For an extra decorative touch, add a dash of freshly ground cinnamon at serving time.
- The same concept applies to the amount of alcohol: you can reduce or increase the amount to fit your liking.
How To Make Rompope Eggnog: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Simmer The Milk and Spices
- Mix milk, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda in a saucepan and stir.
- Place saucepan over medium-high heat and bring to a boil.
- Then, turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves’ flavors.
- Turn off the heat and remove the saucepan from the stove to cool.
Beat In Egg Yolks
- While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step but it is not necessary.
- Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place the saucepan back on the stove and turn the heat on to medium-high, stirring frequently.
- Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
Filter Out Extra Spices
- Remove from heat and pass through a sieve to remove cinnamon sticks and cloves.
- Add rum or brandy, and mix well.
- Pour into another container with a lid and let it cool for a couple of hours and refrigerate.
Note: The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But, you can use it serve it away too!
What To Serve With Rompope
Whenever I make this drink, I prefer to serve it with a dash of cinnamon or nutmeg.
This is traditionally a Christmas or holiday drink, so check out this list of Mexican holiday recipes that you can serve with it. Sopapillas are sweet and taste delicious with the creamy drink. Chocolate tamales are also very popular this time of year!
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Rompope, take a look at some of these other authentic Mexican recipes:
- Authentic Mexican Horchata
- Guava Agua Fresca Drink
- Prickly Pear Drink
- White Atole With Milk
- Mulled Wine Recipe
I hope you make this Mexican eggnog recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
Rompope (Mexican Eggnog)
- 4 cups 1 liter of whole milk
- 1 cup 250 grams sugar
- 1 pinch of baking soda
- 1 stick of Mexican Cinnamon
- 2 cloves
- 12 egg yolks from large size eggs
- ⅛ teaspoon of ground nutmeg*
- 1 teaspoon vanilla
- ½ cup 118 ml Rum or Brandy**
- Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves’ flavors.
- Turn off the heat and remove saucepan from stove to cool.
- While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
- Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
- Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.