Rompope Mexican Eggnog

Rompope Mexican Eggnog

The Spruce / Qi Ai

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
536 Calories
16g Fat
64g Carbs
19g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 536
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 28%
Cholesterol 298mg 99%
Sodium 262mg 11%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 3%
Total Sugars 51g
Protein 19g
Vitamin C 2mg 12%
Calcium 377mg 29%
Iron 2mg 9%
Potassium 548mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rompope, a Mexican holiday cocktail similar to eggnog, borrowed its basic recipe from Spanish egg punch, called ponche de huevo. First concocted by nuns in the 17th century in a Puebla convent, a taste for rompope spread throughout Mexico after the nuns perfected the recipe and began selling the sweet and fragrant drink. As the story goes, one of the sisters took the original recipe, which had a secret ingredient, to the grave with her. Consumption of the creamy drink spikes around Christmas and New Year's, but it's also a fitting drink for a birthday toast or along with dessert. Rompope can be served chilled, over ice, or warm, depending on the season and your taste preference. You can increase or decrease the amount of rum too.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Rompope Mexican Eggnog ingredients

    The Spruce / Qi Ai

  2. Process almonds into a paste in a food processor.

    Process almonds into a paste in a food processor

    The Spruce / Qi Ai

  3. Simmer milk, sugar, and cinnamon stick in a heavy-bottom saucepan until the sugar dissolves and the milk is heated through. Do not boil. Remove from stove and let stand for 30 minutes.

    milk, sugar, and cinnamon stick in a heavy-bottom saucepan

    The Spruce / Qi Ai

  4. Whisk almond paste into milk mixture.

    Whisk almond paste into milk mixture

    The Spruce / Qi Ai

  5. Beat egg yolks until creamy, then slowly add the milk mixture, stirring continuously until fully incorporated.

    add egg mixture to the milk mixture in the saucepan

    The Spruce / Qi Ai

  6. Return pan to stove and cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.

    Rompope Mexican Eggnog cooking in a saucepan

    The Spruce / Qi Ai

  7. Allow rompope to cool completely. Add rum and stir before serving.

    Rompope Mexican Eggnog, rompope added to the eggnog mixture

    The Spruce / Qi Ai

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness