Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the beverage. It is a traditional drink in Mexico, where it was originally made in the convents of the city of Puebla, particularly the Convent of Santa Clara. The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico. The Spanish version utilizes rum as its main ingredient, hence the name root of both words rom-pon and rom-pope.
This is recipe already contains a small proportion of alcohol, so it does not require the addition of rum or brandy, as is the custom in the US. Note that this drink is strong, sweet and meant to be sipped, so small glasses are in order!
ROMPOPE: Mexican Eggnog
Serves 8 - 12
- 2 quarts milk
- 2 Cinnamon sticks
- 2 Cups sugar
- 2 tsps pure vanilla extract
- 12 egg yolks, beaten
- 1 Cup brandy (or grain alcohol or your choice) or 2 cups rum
Combine the milk, sugar, vanilla and cinnamon stick in a large saucepan. Bring to a gentle boil over medium heat, stirring constantly to avoid scorching. Reduce heat and simmer for 15 minutes, continuing to stir. Remove from heat, and cool to room temperature. Remove the cinnamon sticks.
Beat the egg yolks until thickened. Gradually whisk the egg yolks into the cooled milk mixture until thoroughly blended. Return to low heat and continue stirring and cooking until mixture coats the spoon. Remove from heat and cool.
Add the rum or brandy to taste and stir well. Rompope is best enjoyed after it rests for a day or two in the fridge.
Set this out alongside some traditional Christmas cookies like "Mexican Wedding Cakes" and/or some Mexican Bread Pudding, and you're set to go!
Oh, and save those egg whites to use in meringues or something!
Happy Holidays (no matter which ones you celebrate) and Buen Provecho!
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