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.
Although traditionally, Rompope is a boozy cocktail; you can prepare Rompope 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. And 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.
Jump to:
- What is Rompope?
- What's the difference between Mexican Rompope and Eggnog?
- Why This Rompope Recipe Works
- Rompope Ingredients
- Tools You'll Need
- How to Make Rompope
- Substitutions
- Variations
- How to Serve
- How to Store & Reheat
- Make Ahead
- How to Freeze
- Tips for Making The Best Rompope
- FAQ
- Watch How to Make It
- Related Recipes
- Recipe
What is Rompope?
Rompope is a Latin America variation of eggnog made with eggs, milk, and vanilla flavoring. The yolks give the emulsified beverage a yellow hue. It is believed that it was invented in the convents of Santa Clara in Puebla (Mexico) in the 17th century. The word rompope derivates the word rompon, which describes the Spanish version of eggnog that came to Mexico.
The Spanish version uses rum as the main ingredient, hence the root of rom-pon and rom-pope. In Central America, Guatemala, Honduras, and El Salvador, a similar drink is called Limpopo. For example, Salcaja, in Guatemala, offers a well-known version of this rompope drink. In South America, Chile has among its most popular beverages Rompon and Cola de Mono; the latter contains coffee, which makes it dark instead of yellow, and other ingredients commonly found in rompope.
What's the difference between Mexican Rompope and Eggnog?
Although they may seem different, there is no significant difference between Rompope and Eggnog. Both are egg-based and are enjoyed mainly during the holidays. Although, the main difference is that Rompope uses only egg yolk, while eggnog uses egg yolk and egg white. In addition, various ingredients are sometimes added to Rompope, such as pecans, almonds, walnuts, cinnamon, pine nuts, vanilla, strawberry, and other local ingredients.
Why This Rompope Recipe Works
We wanted a sweet and creamy texture for our Rompope. We found that sweetened condensed milk worked best. After tasting many different Rompope, we settled on sweetened condensed milk, light brown sugar, canned evaporated milk, whole milk, cream, cinnamon sticks, and freshly grated nutmeg. The sweetened condensed milk gave the Rompope a creamy texture, while the light brown sugar added extra flavor. The evaporated milk and cream added richness and a velvety mouthfeel.
Cinnamon and freshly grated nutmeg add a warm, subtle nutty flavor, while vanilla extract enhances the Rompope flavor. A generous amount of Bacardi Black Rum adds depth of flavor. Although traditionally, Rompope is a boozy cocktail; you can prepare this Rompope recipe without alcohol. It will still be a deliciously creamy drink to enjoy during the holidays. Before serving, we let it sit to allow the flavors to meld.
Rompope Ingredients
Note: The full ingredients are provided in the recipe card below.
✏️(The measurements of some of the ingredients can be adjusted according to personal taste.)
- Egg Yolks: The egg yolks provide richness, creaminess, and a velvety texture to the Rompope. They also contribute to the custard-like consistency.
- Evaporated Milk: Evaporated milk adds creaminess and richness to the drink. It also contributes to the smooth texture and provides a dairy flavor.
- Whole Milk: Whole milk adds creaminess and a rich dairy flavor to the Rompope. It serves as the primary liquid base.
- Sweetened Condensed Milk or Sugar: Sweetened condensed milk or sugar provides sweetness to the Rompope. It balances the flavors and gives the drink its characteristic sweetness.
- Light Brown Sugar: Light brown sugar adds sweetness with a hint of caramel-like flavor, enhancing the overall taste of the Rompope.
- Cinnamon Sticks: Cinnamon sticks infuse the Rompope with a warm and aromatic cinnamon flavor. They also add depth and complexity to the drink.
- Freshly Grated Nutmeg: Nutmeg imparts a warm, nutty, and slightly spicy flavor to the Rompope. It is a classic spice used in eggnog recipes.
- Heavy Cream: Heavy cream adds richness and creaminess, making the Rompope indulgent and luxurious in texture.
- Pure Vanilla Extract: Vanilla extract contributes a sweet and aromatic vanilla flavor to the Rompope, enhancing its overall taste.
- Rum (Optional): Rum adds a boozy kick and depth of flavor to the Rompope. It's an optional ingredient that can be adjusted to taste or omitted for a non-alcoholic version.
Tools You'll Need
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 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.
Substitutions
- Spices: We used a combination of freshly grated nutmeg, whole star anise, and Cinnamon, but you can use your favorite warm spice or omit them entirely.
- Rum: Use a rum of your choice. We recommend using spiced rum to enhance the taste more.
Variations
- Advocaat: Dutch alcoholic drink made from eggs.
- Cola de Mono: Chilean drink based on brandy, milk, sugar, coffee, and cloves.
- Coquito: Puerto Rican Holiday drink of rum and coconut milk.
- Eggnog: Sweetened egg-based beverage.
- Eierpunsch: Sweetened alcoholic, egg-based drink.
- Kogel mogel: Homemade egg-based dessert.
- Ponche Crema: Cream liqueur from Venezuela and Trinidad & Tobago
- Zabaione, also known as Zabaglione: is an Italian dessert made with egg, sugar, and wine.
How to Serve
Rompope is usually served during major Mexican holidays, especially in the winter, and can be served cold or hot, depending on preference.
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.
Tips for Making The Best Rompope
- Temperature Control: When tempering the egg yolks, make sure the milk mixture isn't too hot when you start adding it to the yolks. This prevents the yolks from curdling. Gradually whisk in the warm milk while continuously stirring the yolks.
- Straining the Mixture: Straining the custard mixture after cooking helps remove any bits of cooked egg or spices, resulting in a smoother texture for your Rompope.
- Cooling Process: After straining, cool the custard mixture quickly. Placing the bowl in an ice water bath while stirring will help it cool down faster and prevent overcooking.
- Rum Selection: The type of rum you use can influence the flavor of your Rompope. Mexican rum is traditional, but you can experiment with different varieties to find the one that suits your taste best.
- Alcohol Adjustment: If you're making a non-alcoholic version of Rompope, you can use rum extract to mimic the flavor of rum without the alcohol content.
- Flavor Infusion: Letting the milk mixture infuse with cinnamon sticks and nutmeg adds depth of flavor. Be cautious not to overdo the spices, as they can easily overpower the drink.
- Chilling Time: Allowing the Rompope to chill for a few hours or overnight allows the flavors to meld and develop fully. It also helps achieve a smoother consistency.
- Serving Presentation: When serving, sprinkle a touch of ground cinnamon on top and garnish with a cinnamon stick. This not only enhances the visual appeal but also adds a final burst of flavor.
- Adjust Sweetness: If you prefer a sweeter or less sweet Rompope, you can adjust the amount of sugar to your taste.
- Experiment with Additions: While the classic Rompope recipe is delicious, get creative and add in chopped nuts, chocolate shavings, or other flavorings for a unique twist.
- Storage: Store any leftover Rompope in the refrigerator. Give it a gentle stir before serving again, as separation might occur due to the cream and milk settling.
- Serve Responsibly: If serving the alcoholic version, remind your guests to enjoy responsibly, as Rompope can be rich and indulgent.
FAQ
My Rompope turned out too thick. How can I make it thinner?
If your Rompope is too thick, you can adjust the consistency by adding a bit of milk, a tablespoon at a time, and stirring until you reach your desired thickness. Be cautious not to add too much liquid at once, as it can make the Rompope too thin.
The Rompope has a curdled appearance. What went wrong?
If the Rompope has a curdled appearance, it may have overheated or been exposed to too much heat during the cooking process. To prevent curdling, make sure to cook the mixture over low to medium heat and avoid boiling it. If it does curdle, you can try blending it with an immersion blender to smooth out the texture.
My Rompope tastes too sweet. Can I reduce the sweetness?
If your Rompope tastes too sweet, you can balance the sweetness by adding a bit more milk to dilute the sweetness. Alternatively, you can try adding a pinch of salt to counteract the sweetness. Adjust to your taste preferences.
The Rompope has a strong egg flavor. How can I reduce it?
If the Rompope has a strong egg flavor, you can try reducing the number of egg yolks used in the recipe. You can also increase the amount of milk or cream to dilute the egg flavor. Gradually adjust the ingredients until you achieve the desired balance of flavors.
Can I make Rompope without alcohol?
Yes, you can make a non-alcoholic version of Rompope by simply omitting the rum. The Rompope will still have a deliciously creamy texture and flavor without the alcohol.
My Rompope separated. How can I fix it?
If your Rompope has separated, it may need to be stirred or whisked vigorously to recombine the ingredients. Separation can occur when the Rompope sits for a while, but a good stir should help restore its consistency.
Watch How to Make It
Related Recipes
Recipe
Easy Rompope (Mexican Eggnog)
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
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.