|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 1g||3%|
|Total Sugars 63g|
|Vitamin C 0mg||2%|
|*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.|
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, rompope grew in popularity quickly. After those nuns perfected the recipe and began selling the sweet and fragrant drink, a taste for rompope spread throughout Mexico. 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 this rich and creamy beverage is also fitting for a birthday toast or to sip along with dessert.
Rompope is an interesting drink because it requires you to make an almond paste that gets whisked into a base of milk, cinnamon, and sugar. Then the egg yolks are whisked into the mixture. Make sure your eggs are as fresh as possible. In a recipe like this, it not only ensures the drink is safe to consume, but it makes a taste difference, too.
This drink 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. Feel free to omit the rum if you want to make this for people who aren't drinking alcohol.
1/3 cup blanched almonds (skins removed)
6 cups milk
1 1/2 cups sugar
1/2 cinnamon stick
8 large egg yolks
1 cup premium rum
Steps to Make It
Gather the ingredients.
Process almonds into a paste in a food processor.
Simmer milk, sugar, and cinnamon stick in a heavy-bottomed saucepan until the sugar dissolves and the milk is heated through. Do not boil. Remove from stove and let stand for 30 minutes.
Whisk almond paste into milk mixture.
Beat egg yolks until creamy, then slowly add the milk mixture, stirring continuously until fully incorporated.
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.
Allow rompope to cool completely. Add rum and stir before serving.
Any kind of eggnog drink is really delicious with some ground nutmeg sprinkled on top before serving. If you've got fresh nutmeg, that's even better.
How to Store Rompope Mexican Eggnog
You can make rompope ahead of time. It will keep for seven to 10 days in a sealed container in the refrigerator.
Alcohol-free versions of rompope will keep for three days in the refrigerator.
You can scale this recipe up by double or triple if you are having a party and want to serve rompope to a larger group.
This recipe is often made with white rum, but feel free to use your favorite kind for this recipe.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.