It's New Year's Eve, and what better way to celebrate than with a delicious Mexican eggnog! Rompope is a festive drink perfect for the winter holidays. Easy to make and full of flavor, making it the perfect party drink.😏
In this post, we'll show you how to make a Rompope using ingredients you likely already have on hand. Although traditionally a boozy cocktail, you can prepare It without alcohol by simply omitting it.
It will still be a deliciously creamy drink to enjoy during the holidays. For our rich, sweet, full-bodied Rompope recipe, we started with plenty of egg yolks to add richness and color.
Then, we combine condensed milk, evaporated milk, whole milk, and heavy cream. Finally, we used cinnamon sticks, freshly grated nutmeg, pure vanilla extract, and a bit of light brown sugar.
Rompope is consumed primarily straight but can also be used in many Mexican holiday desserts and pastries.
For More Tasty drinks, check out this Coquito, Sidecar with Dried Cherries, Caipirinha, Passion Fruit Caipirinha, Pineapple Caipirinha, and Mojito.
How to Make Rompope
Note: The full instructions are provided in the recipe card below.
- Heat the Milks and Flavorings: In a medium saucepan, combine evaporated milk, regular milk, condensed milk, light brown sugar, nutmeg, and cinnamon sticks. Heat over medium-high heat, whisking occasionally, until the temperature reaches 165°F (about 7 to 10 minutes). Then, turn off the heat and let the mixture infuse for 10 minutes.
- Prepare the Egg Yolks: In a separate medium bowl, whisk the egg yolks until they turn pale and thicken, which should take about 3 minutes.
- Temper the Egg Yolks: Gradually ladle the warm milk mixture into the egg yolks while constantly whisking. This tempers the yolks and prevents them from curdling.
- Combine and Cook: Return the combined milk and egg mixture to the saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and reaches a temperature of 175 to 180°F (about 8 minutes). Be careful not to let it boil to avoid curdling.
- Strain and Add Cream and Vanilla: Place a second medium bowl in a large bowl filled with ice, and set a fine-mesh sieve over it. Pour the custard through the sieve into the bowl. Stir in the heavy cream and vanilla extract. Keep stirring until the mixture cools down.
- Cool the Mixture: Remove the bowl from the ice bath and let the mixture cool completely at room temperature.
- Add Rum and Chill: Once cooled, stir in Rum (optional) until well combined. Transfer the mixture to a 2.5-quart glass pitcher with a lid and refrigerate. Chill for the best flavor for at least 2 to 4 hours, or preferably overnight.
- Serve: Before serving, stir the Rompope as it may have separated slightly. Pour or ladle it into serving glasses, sprinkle with ground cinnamon, and garnish each glass with a cinnamon stick.
Related Recipes
📖 Recipe
Easy Rompope (Mexican Eggnog)
It's New year's Eve, and what better way to celebrate than with a delicious Mexican eggnog! Rompope is a festive drink perfect for the winter holidays. Easy to make and full of flavor, making it the perfect party drink.😏 In this Post, we'll show you how to make Rompope using ingredients you likely already have on hand.
Ingredients
- 12 large egg yolks
- 1 (12 oz) evaporated milk , full fat
- 4 cups whole milk
- 1 (14 oz) sweetened condensed milk or 1 cup sugar
- ¼ cup light brown sugar
- 3 cinnamon sticks
- 1-½ teaspoons freshly grated nutmeg
- 2 cups heavy cream , cold
- 1-½ tablespoons pure vanilla extract
- ½ to 1 cup rum of your choice
Instructions
- Heat the Milks and Flavorings: In a medium saucepan, combine evaporated milk, regular milk, condensed milk, light brown sugar, nutmeg, and cinnamon sticks. Heat over medium-high heat, whisking occasionally, until the temperature reaches 165°F (about 7 to 10 minutes). Then, turn off the heat and let the mixture infuse for 10 minutes.
- Prepare the Egg Yolks: In a separate medium bowl, whisk the egg yolks until they turn pale and thicken, which should take about 3 minutes.
- Temper the Egg Yolks: Gradually ladle the warm milk mixture into the egg yolks while constantly whisking. This tempers the yolks and prevents them from curdling.
- Combine and Cook: Return the combined milk and egg mixture to the saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and reaches a temperature of 175 to 180°F (about 8 minutes). Be careful not to let it boil to avoid curdling.
- Strain and Add Cream and Vanilla: Place a second medium bowl in a large bowl filled with ice, and set a fine-mesh sieve over it. Pour the custard through the sieve into the bowl. Stir in the heavy cream and vanilla extract. Keep stirring until the mixture cools down.
- Cool the Mixture: Remove the bowl from the ice bath and let the mixture cool completely at room temperature.
- Add Rum and Chill: Once cooled, stir in Rum (optional) until well combined. Transfer the mixture to a 2.5-quart glass pitcher with a lid and refrigerate. Chill for at least 2 to 4 hours, or preferably overnight, for the best flavor.
- Serve: Before serving, stir the Rompope as it may have separated slightly. Pour or ladle it into serving glasses, sprinkle with ground cinnamon, and garnish each glass with a cinnamon stick.
Notes
How to Store & Reheat
Transfer the Rompope to a sealable container in the refrigerator. Rompope with Rum can be stored for up to two weeks, whereas the version without Rum can be stored for up to three days. Rompope is usually served cold or at room temperature, but if you prefer, you can reheat it gently in a saucepan stirring occasionally until warm through.
Make Ahead
Rompope can be made ahead and stored in the refrigerator in an airtight container. Rompope with Rum can be stored for up to two weeks, whereas the version without Rum can be stored for up to three days.
How to Freeze
We think the best way to enjoy Rompope is to drink it fresh and chilled; therefore, we do not recommend freezing it.
Nutrition Facts
Easy Rompope (Mexican Eggnog)
Amount per Serving
Calories
401
% Daily Value*
Fat
33
g
51
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
374
mg
125
%
Sodium
78
mg
3
%
Potassium
290
mg
8
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
10
g
20
%
Vitamin A
1467
IU
29
%
Vitamin C
0.4
mg
0
%
Calcium
245
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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