If you love eggnog, you're going to love this Rompope recipe. This rich and full of spices, Rompope is one of the most popular drinks to enjoy around the holidays. Learn how to make a cup of this creamy and delicious Mexican Rompope at home.
History of Mexican Eggnog | Rompope
Rompope is a famous drink from the City of Puebla, Mexico. Its origins go back to colonial times around 1954 when Franciscan friars arrived in Mexico. During these times, convents were established, especially the Santa Clara convent. The nuns of the Santa Clara Convent used to combine ingredients that created dishes like Mole, Chiles in nogada, and Eggnog.
It is believed that the Santa Clara nuns borrowed the idea of the Spanish drink Rompon an egg punch (ponche de huevo) , and was adapted with Mexican spices. Exclusively prepared for the priests and other religious authorities of the Catholic Church; over time, the drink’s popularity surpassed the convent walls.
Nowadays, Rompope (along with Tequila and Mezcal) has a privileged place among traditional Mexican drinks. And can be found at extensive wine & liquor stores like Total Wine and even online.
Frequently Asked Questions About Mexican Rompope
What is Rompope made of?
A basic recipe for Rompope includes milk, egg yolks, sugar, cinnamon, baking soda, and Rum or some sort of alcohol. The different flavorings are nutmeg, vanilla, almonds, pecans, orange blossom water, clove, pine nuts, and even pistachios.
What does Rompope taste like?
Rompope taste and texture resemble eggnog, made with milk, eggs, and Mexican spices. Depending on the season, people drink it cold, warm, or chilled.
What does Rompope mean in Mexican?
Rompope comes from the word Ronpon, the eggnog variation from Spain.
What type of alcohol is Rompope?
Mexican Rompope is traditionally found with rum, and the most popular Rompope Brands in Mexico are Santa Clara, Coronado, and the Holandesa Brand. All are found in any grocery store in Mexico.
How long does this drink last in the refrigerator?
Store any leftovers in sterilized bottles, which will last up to 2 to 3 weeks in the refrigerator.
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 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.
- Add a dash of freshly ground cinnamon at serving time for an extra decorative touch.
- The same concept applies to 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 for 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 to low heat 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, whisk 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, frequently stirring to avoid curdling, for about 5-7 minutes or until the mixture becomes thick.
Note: The thickness of the mixture should be able to coat the back of a spoon.
Filter Out Extra Spices
- Remove from heat and pass through a sieve to discard 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 it season the flavors by storing it in a sealed container or bottle for a few hours.
What To Serve With Rompope
Whenever I make this drink, I prefer to serve it with a dash of cinnamon or nutmeg.
Rompope is traditionally a Christmas or holiday drink, so check out this list of Mexican holiday recipes you can serve. 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 in the Holidays season! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
Rompope (Mexican Eggnog)
- 4 cups 1 liter of whole milk
- 1 cup 250 grams of 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 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.
- While the milk is cooling, whisk 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 the saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, frequently stirring to avoid curdling, for about 5-7 minutes or until the mixture become thick.
- Remove from heat and pass through a sieve to discard 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.