Go Back

Rompope Mexican Eggnog

recipe adapted from My Sweet Mexico by Fany Gerson
Author Vianney Rodriguez


  • 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


  1. Combine milk, sugar, baking soda, and canela in a large pot and bring to a boil over medium-high heat.
  2. 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.
  3. 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.
  4. Remove from the heat and immediately pour into a bowl placed in an ice bath to chill.
  5. Discard the canela and gently whisk in the rum and vanilla.
  6. Chill completely before serving.