Convent Spice Delight
Rompope, also known as "Convent Spice Delight," is a traditional Mexican drink with a rich history. Created by nuns at the Santa Clara Convent in the 17th century, this creamy concoction is a delightful blend of egg yolks, milk, and aromatic spices. Enjoyed during festive occasions like Christmas and New Year's, it's a versatile beverage perfect for toasting to special celebrations year-round. Whether served warm or over ice, with or without rum, Rompope is a cherished treat that brings warmth and cheer to any gathering.
Convent Spice Delight
A traditional Mexican drink, Rompope, also known as "Convent Spice Delight," is a creamy blend of egg yolks, milk, and aromatic spices. Enjoy it warm or over ice as a delightful treat for special celebrations.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Ingredients
- 1 cup whole milk
- 1/4 cup sugar
- A pinch of baking soda
- 1 cinnamon stick
- 2 cloves
- 2 egg yolks
- 1/2 tsp vanilla extract
- 2 tbsp rum or brandy
Instructions
- In a saucepan, combine milk, sugar, baking soda, cinnamon, and cloves. Stir well.
- Heat the mixture over medium-high heat until it comes to a boil.
- Reduce the heat to low and let it simmer for 8 to 10 minutes to infuse the flavors.
- Remove the saucepan from the heat and allow it to cool while beating the egg yolks in a separate bowl.
- Gradually mix the egg yolk mixture into the cooled milk, stirring to combine, and return it to the stove.
- Heat the saucepan over medium-high heat for 5 to 7 minutes, stirring frequently to prevent curdling.
- Remove from heat, strain the mixture through a sieve to remove the cloves and cinnamon stick.
- Add rum or brandy and mix well.
- Allow the Rompope to cool in the refrigerator for at least two hours before serving.