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Easy Rompope (Mexican Eggnog)

It's New year's Eve, and what better way to celebrate than with a delicious Mexican eggnog! Rompope is a festive drink perfect for the winter holidays. Easy to make and full of flavor, making it the perfect party drink.😏 In this Post, we'll show you how to make Rompope using ingredients you likely already have on hand.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings: 8
Calories: 401 kcal
Course: Drinks
Cuisine: Mexican

Ingredients

  • 12 large egg yolks
  • 1 (12 oz) evaporated milk , full fat
  • 4 cups whole milk
  • 1 (14 oz) sweetened condensed milk or 1 cup sugar
  • ¼ cup light brown sugar
  • 3 cinnamon sticks
  • 1-½ teaspoons freshly grated nutmeg
  • 2 cups heavy cream , cold
  • 1-½ tablespoons pure vanilla extract
  • ½ to 1 cup rum of your choice

Instructions

    Cup of Yum
  1. Heat the Milks and Flavorings: In a medium saucepan, combine evaporated milk, regular milk, condensed milk, light brown sugar, nutmeg, and cinnamon sticks. Heat over medium-high heat, whisking occasionally, until the temperature reaches 165°F (about 7 to 10 minutes). Then, turn off the heat and let the mixture infuse for 10 minutes.
  2. Prepare the Egg Yolks: In a separate medium bowl, whisk the egg yolks until they turn pale and thicken, which should take about 3 minutes.
  3. Temper the Egg Yolks: Gradually ladle the warm milk mixture into the egg yolks while constantly whisking. This tempers the yolks and prevents them from curdling.
  4. Combine and Cook: Return the combined milk and egg mixture to the saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and reaches a temperature of 175 to 180°F (about 8 minutes). Be careful not to let it boil to avoid curdling.
  5. Strain and Add Cream and Vanilla: Place a second medium bowl in a large bowl filled with ice, and set a fine-mesh sieve over it. Pour the custard through the sieve into the bowl. Stir in the heavy cream and vanilla extract. Keep stirring until the mixture cools down.
  6. Cool the Mixture: Remove the bowl from the ice bath and let the mixture cool completely at room temperature.
  7. Add Rum and Chill: Once cooled, stir in Rum (optional) until well combined. Transfer the mixture to a 2.5-quart glass pitcher with a lid and refrigerate. Chill for at least 2 to 4 hours, or preferably overnight, for the best flavor.
  8. Serve: Before serving, stir the Rompope as it may have separated slightly. Pour or ladle it into serving glasses, sprinkle with ground cinnamon, and garnish each glass with a cinnamon stick.

Notes

  • How to Store & Reheat
  •  Transfer the Rompope to a sealable container in the refrigerator. Rompope with Rum can be stored for up to two weeks, whereas the version without Rum can be stored for up to three days. Rompope is usually served cold or at room temperature, but if you prefer, you can reheat it gently in a saucepan stirring occasionally until warm through.
  • Make Ahead
  • Rompope can be made ahead and stored in the refrigerator in an airtight container. Rompope with Rum can be stored for up to two weeks, whereas the version without Rum can be stored for up to three days.
  • How to Freeze
  • We think the best way to enjoy Rompope is to drink it fresh and chilled; therefore, we do not recommend freezing it.