Go Back

Rompope

A rich and silky Mexican eggnog that combines warming spices and creamy textures, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Drink
Cuisine: Mexican
Calories: 274
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 0.25 teaspoon baking soda
  • 1 stick cinnamon
  • 2 whole cloves
  • 0.125 teaspoon grated nutmeg
  • 10 large egg yolks Freshness matters; choose bright yolks.
  • 0.5 cup rum or brandy Optional; replace with the same amount of milk for a non-alcoholic version.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large saucepan, combine the milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg. Heat over medium until it simmers.
  2. Turn off the heat and let the mixture steep for 15 minutes.
  3. Whisk the egg yolks until smooth, then slowly stir them into the warm milk while whisking constantly.
  4. Return the pan to medium-low heat and cook while stirring until the mixture thickens.
  5. Strain the mixture to remove spices and any curds, then stir in rum or brandy and vanilla extract.

Notes

Rompope can be served warm or chilled and is best paired with mild baked goods. Keep in the fridge for up to 2 weeks or freeze for 2 months.