Servings
Font
Back
Rompope (Mexican Eggnog) Recipe
5 from 66 votes

Rompope (Mexican Eggnog) Recipe

Rompope is a creamy Mexican eggnog-style beverage made from milk infused with cinnamon and cloves, sweetened with condensed milk or sugar, and enriched with egg yolks and brandy. The mixture is cooked gently to thicken, cooled, then mixed with fluffy whipped egg yolks for a smooth, spiced, and mildly boozy drink often served during festive times. It blends warm spices and rich dairy with the depth of alcohol for a comforting flavor.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 10 (1/2 cup) servings
Calories: 116 kcal
Course: Drinks, Cocktails
Cuisine: Mexican

Ingredients

  • 4 cups milk 2% milk or your preferred kind, 1 liter
  • 1 cinnamon stick large or 2 smaller ones
  • 4 cloves
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 oz can condensed milk or ¾ cup sugar
  • 6 egg yolk
  • ½ cup brandy or your favorite alcohol
Optional garnishes:
  • Whipped Cream
  • ground cinnamon
  • cinnamon stick
  • star anise for extra cuteness!

Instructions

    Cup of Yum
  1. In a large heavy-bottomed saucepan, add the milk, vanilla, cinnamon stick and cloves. Heat over medium-high heat while stirring constantly with a wooden spoon or spatula. This is to prevent the milk to sticking to the bottom of the pot. 
  2. Once the milk is about to start boiling, add the baking soda, cornstarch, and condensed milk or sugar. Keep stirring all ingredients are integrated well. About 3 minutes.
  3. Turn the heat down to medium-low and continue to cook and stir often for about 15 minutes. At this point the milk will reduce about ⅓ and that's okay.
  4. Remove from heat and set to cool for 40 minutes before we add the yolks.
  5. Important Note: Keep stirring or whisking often to prevent the milk to sticking to the bottom of the pot.
  6. Reserve one cup of the liquid/milk and set aside to cool.
  7. In a large bowl or cup, whip the egg yolks until fluffy and it does not stick to the whisk. Once the 1 cup milk has cooled, slowly add it to the eggs while whisking at the same time. Make sure the milk is not hot otherwise the eggs will cook and not integrate well into the milk.
  8. Continue whisking until fluffy.
  9. Now add the egg/milk mixture into the rest of the milk and continue to whisk to integrate all ingredients.
  10. Return pot to the stove and heat over medium high eat. Whisking constantly. When it starts to boil, reduce heat to low and cook for about 5 minutes.
  11. Remove pot from heat, remove the cinnamon and cloves and cool for about 10 minutes.
  12. Add the ½ cup of rum, brandy or whatever alcohol you prefer to use and transfer to a pitcher or jars.
  13. Serve hot or cold and garnish if desired.

Notes

  • Refrigerate rompope for up to 3 to 4 days; flavors deepen after chilling overnight.
  • Leftovers can be frozen in a sealed container, leaving half an inch space for expansion; use within 6 months.
  • If the mixture thickens excessively after the first day, stir in a little milk to reach the desired consistency.

Nutrition Information

Serving 4oz Calories 116kcal (6%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 17mg (6%) Sodium 92mg (4%) Potassium 157mg (3%) Sugar 7g (14%)

Nutrition Facts

Serving: 10 (1/2 cup) servings

Amount Per Serving

Calories 116

% Daily Value*

Serving 4oz
Calories 116kcal 6%
Carbohydrates 14g 5%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 92mg 4%
Potassium 157mg 3%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.