Holy Eggnog Rompope

Rompope, also known as Mexican eggnog, is a rich and creamy traditional drink with a fascinating history. Created by nuns at the Santa Clara Convent in the 17th century, this indulgent beverage features a delightful blend of egg yolks, milk, and aromatic spices. Perfect for seasonal festivities or special celebrations, Rompope can be served warm or over ice, with the option to add a splash of rum or brandy for an extra kick.

Holy Eggnog Rompope

A rich and creamy Mexican eggnog drink made from egg yolks, milk, and spices, with the option to add rum or brandy for a delightful twist.

4.36 from 18 votes
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

  • 1 cup whole milk
  • 1/4 cup sugar
  • Pinch of baking soda
  • 1 stick of cinnamon
  • 2 cloves
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons rum or brandy

Instructions

  1. In a saucepan, combine milk, sugar, baking soda, cinnamon, and cloves. Stir the mixture.
  2. Place the saucepan over medium-high heat and bring the mixture to a boil.
  3. Reduce the heat to low and simmer for 8 to 10 minutes, allowing the milk to absorb the flavors of the spices.
  4. Remove the saucepan from the heat and let it cool while beating the egg yolks in a separate bowl.
  5. Mix the beaten egg yolks into the cooled milk and stir well. Return the saucepan to the stove.
  6. Heat the mixture over medium-high heat for 5 to 7 minutes, stirring frequently to prevent curdling.
  7. Remove the saucepan from the heat, strain the mixture with a sieve to remove the cloves and cinnamon stick.
  8. Add rum or brandy to the mixture and stir well.
  9. Allow the Rompope to cool in the refrigerator for at least two hours before serving.