Homemade Rompope

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.

 

Have you ever made homemade Rompope? It’s much easier than you think.

Made with almonds, sugar, milk, cinnamon sticks, ground nutmeg, vanilla extract, egg yolks and rum or brandy, optional

 

 

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.

 

 

Tascalate, a refreshing cocoa drink 

Brown Sugar Carnitas, made in the slow cooker

Tepache, a fermented drink made from pineapple rinds

 

Rompope
Serves 6
1/3 cup blanched almonds
1 1/2 cups plus 2 tablespoons Imperial sugar
6 cups milk
2 cinnamon sticks
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
8 large egg yolks, at room temperature
1 cup rum or brandy, optional
In a food processor pulse almonds with 2 tablespoons of sugar until fine.
In a large saucepan simmer milk, cinnamon sticks, ground nutmeg, vanilla extract, and remaining sugar mixing occasionally until the sugar dissolves, about ten minutes. Remove from heat and whisk in finely ground almond mixture.
In a bowl beat egg yolks until light and creamy. Slowly ladle in milk mixture stirring continuously until all is incorporated.
Return to saucepan and simmer, stirring contestably until mixture thickens, about 10 minutes. Mixture should coat back of spoon. Remove from heat, stir in rum, and serve warm.