Rompope is the Mexican version of eggnog, spiked with rum. This creamy egg based drink is often served during the Christmas season for Las Posadas. My mom loves Rompope and always made sure to purchase extra bottles for the Holiday season with every trip we made to Mexico. Mi abuelita loves to sip Rompope on chilly evenings spent chatting on her porch. It never feels quite like Christmas until we have our first sip of Rompope.
Rompope originated in Puebla, Mexico in the 1600’s at the Convento de Santa Clara. The nuns prepared Rompope to welcome guests to the convent. The nuns appealed to the Mother Superior and soon began making Rompope daily. With the rising popularity the nuns began to bottle the Rompope to raise money for the convent. The love for Rompope quickly spread throughout Mexico with each region creating new variations. Flavors include chocolate, vanilla, pine nuts, almonds or cinnamon.
In Mexico Rompope is enjoyed throughout the year. Rompope is drizzled over raspas, made into gelatina, ice cream, paletas or served with fruit. You can find a pre made mix in your local grocery store, but why bother? This recipe from Fany Gerson is very easy and the results are amazing. Make sure to make an extra batch to add to your next Tres Leches cake. Enjoy!
My mom stashed her Rompope bottles in the kitchen cabinets over the fridge. When visiting her for Thanksgiving she pulled out a bottle to ask if we wanted a sip. This is one of Mexico’s most popular brands.
- 1 quart milk
- 1 cup sugar
- Pinch of baking soda
- 1 3inch piece canela
- 8 egg yolks
- ½ cup dark rum or brandy
- 1 tsp pure vanilla extract optional
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Combine milk, sugar, baking soda, and canela in a large pot and bring to a boil over medium-high heat.
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Decrease the heat and cook for 30 minutes at a soft boil; it will reduce to about 3 cups. In a heatproof bowl, whisk the eggs yolks lightly by hand and slowly pour in 1 cup of the hot milk mixture, whisking continuously.
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Return the mixture to the pot and cook over low heat, stirring often until the mixture has thickened slightly and resembles the consistency of half- and- half, 5 to 7 minutes.
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Remove from the heat and immediately pour into a bowl placed in an ice bath to chill.
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Discard the canela and gently whisk in the rum and vanilla.
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Chill completely before serving.
Love Fany? We do! Here’s two of our favorite recipes from Fany
I love to hear about how other Latin American countries make special recipes like this their own. Many recipes share a common background and I am fascinated by the similarities. Like this Rompope and the Dominican Christmas Ponche. I linked to your recipe in this post. Thanks! http://hungryfoodlove.com/2012/12/24/ponche-spiked-eggnog/
Sounds divine – and I am loving that cookbook, My Sweet Mexico
I am so looking forward to egg nog this season. Last Year I was pregnant so drinking raw eggs was not a good idea… But I love egg nog. This sounds even better so i’ll make both!
Thanks for sharing another beautiful flavour of your culture 🙂
I can see why this is a favorite. It looks and sounds just perfect for a night like tonight. I’m having a cookie party this weekend, and I will have to give this recipe a try. I’m sure everyone will love it!
I just bought Fany’s book last week, mainly because I wanted to try this recipe. If I make it, I don’t think I’m going to want to share with Hubby and the rest of the family. 😛
It looks delicious! Very similar to our ponche recipe! Baking soda… I didn’t know it called for some. It must make a big difference in texture and taste.
Thanks for sharing.
Never had Mexican eggnog…would love to try one too!
What a lovely thing this is; Mexican eggnog 🙂 Sounds interesting to me, would love to try some 😉
This is almost to the identical to the egg nog I used to make before we all got terrified of salmonella! Now, I don’t dare use raw egg yolks in anything. Sigh. I can attest that this is incredibly delicious.
Oh this drink looks so enticing and perfect for holiday season with the cinnamon and touch of rum.
OMG, I can just imagine how good this would be formed into paletas. Gotta hunt some down at my local Latin grocery store. 😉
I learn about eggnog only quite recently and today another new aspect of eggnog for me – Rompope! Thanks for sharing.
Love the recipe luv for Fany at the end of your post, V! This is one of those recipes that I would LOVE to taste and drink and enjoy – but after reading the ingredients could not. It is so so so rich! But, I think I will make it anyway (wink). I need not tell my guests what is in it. It sounds and looks like heaven.
🙂 and thanks for the intro to Fany!
Valerie
Hi Val!! I know super rich, but the Holidays are for treating ourselves, lol!! I owe you a email, sending it soon..Thanks!! I love Fany happy to introduce her to you!!
What a festive drink! It is so much fun to see the traditional Christmas foods and drinks from places I have not visited.
I have never made eggnog before, but it sounds like fun 🙂 Love the idea of the flavor varieties…pine nuts? 🙂
Gorgeous shot!
Big hugs
great drink and love the image of your Grandma on the porch
I love eggnog during the holidays but have never tried making it myself. This sounds absolutely delicious!
I think you’re psychic. I got online today intending to find an eggnog recipe, and this sounds amazing! I’m loving the lights in that pic, so pretty with the glass.
xx
What a perfect holiday drink. It really sounds delicious. I hope you have a great day. Blessings…Mary
I wonder if I can make a sugar-free rompope! In Peru a lot of nuns sell the stuff they make too. Always delicious.
I’m getting ready to make my own Eggnog. Love this version and the history.
After reading this, I’m pretty sure the only way to enjoy eggnog is spiked with rum. Also, totally necessary to deal with family holiday functions! 😛
What a fascinating twist on a classic, love the addition of cinnamon. Sounds like a real treat.
*kisses* HH
Hey chica 🙂 Long time no see! Hope life is treating you nice. Been under the radar for a while, but still alive and kicking otherwise.
I love what you’ve done with your place and that pic of the rompope (how adorable is that name?) is drop dead gorgeous!
I’ve never actually had eggnog before, but this looks so creamy and delicious, I’m interested now! Love the sound of 8 egg yolks too 😉 haha….
I love eggnog and this recipe sounds so easy and yumsters! I will give this a try. Rompope while decorating the Christmas tree would be perfect.
I was just talking about this with my family during Thanks giving! so yumm!
I didn’t know there was a Mexican version of eggnog! I’m so intrigued!
Qué delicia!! Me fascina el eggnog!
Can’t believe I never heard of this. I’ve spent some Christmas’ in Mexico…
Love your photos Vianney.
LL
Rompope, rompope- I love ROMPOPE!!! I haven’t made it in several years, thanks for the recipe I totally have to make it this Christmas!!!!
never heard of it but I do love me some eggnog and homemade is always best! Great bottle!
Hello and wow!
I love eggnog and would sure love to try this one! Are you sending out samples?? lol J/K
Great way to spice it up!
I want some rompope this holiday! I always say I want eggnog but I don’t like it too strong.
Absolutely a must try for the holidays, I would love this version with rum, awesome!
I can use a big mug of that right about now. I’m going to try and make my own this year. Thanks for the recipe.
Yummy! I love homemade eggnog… sooo much better than store bought. And this looks amazing! Love the Mexican twist. Never heard of it but sounds delish!
This is the rompope we make, too! Hubs and I love it…it’s that time again. 🙂
Looks delicious! Mexican hot chocolate was delicious, so I can only imagine how great this tastes!
Looks and sounds really good!!!
Cheers,
Lia.
I’d love to taste that Mexican eggnog!
Cheers,
Rosa