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Rompope (Mexican Eggnog) Recipe

Once you have this Rompope, you'll never want the store bought kind again! It's silky, smooth and super delightful!

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

Ingredients

  • 4 cups milk (1 liter) 2% milk or your preferred kind.
  • 1 large cinnamon stick (or 2 smaller ones)
  • 4 cloves
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 12 oz can condensed milk or ¾ cup sugar
  • 6 egg yolks
  • ½ cup brandy or your favorite alcohol.
Optional garnishes:
  • Whipped Cream
  • ground cinnamon
  • cinnamon stick
  • anise star 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

  • It will keep for up to 3 to 4 days in the fridge, especially if you've already added liquor (which acts as a preservative). Rompope also tends to get better with time - chill overnight so all the spices can really steep together.
  • Any leftovers may be frozen in a sealed container. Leave a little extra room in the container (about 1/2-inch of space from the top) to allow for expansion during freezing. Freeze for no more than 6 months.
  • If the mixture becomes very dense after the first day, add a little milk until you 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 (4%) 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.