Homemade Traditional Rompope: A Creamy Mexican Eggnog

Ingredients

  • 4 cups of milk
  • 1 cup of sugar
  • 1 cinnamon stick
  • 1/4 teaspoon of baking soda
  • 12 egg yolks
  • 2 teaspoons of pure vanilla extract
  • 1 cup of rum

Steps and instructions

  1. In a large saucepan, combine the milk, sugar, and cinnamon stick. Stir in the baking soda. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is dissolved.
  2. Once the sugar is dissolved, remove the saucepan from heat and let the mixture steep until it is completely cooled.
  3. After the mixture is cooled, remove the cinnamon stick.
  4. In a separate bowl, beat the egg yolks until they become creamy and start to take on a pale yellow color. Slowly add in the cooled milk mixture, while continuing to whisk. Ensure all ingredients are well combined.
  5. Return the mixture to the saucepan and heat over low heat. Stir constantly until the mixture coats the back of a spoon. Remove from heat and stir in the vanilla extract and rum.
  6. Let the mixture cool, then refrigerate until fully chilled. Serve your Rompope cold.

Tools for making

  • Saucepan - Needed to heat and simmer the milk mixture.
  • Whisk - Used to beat the egg yolks and combine ingredients.
  • Strainer - Used to remove any lumps or impurities from the mixture.
  • Heatproof Spatula - Essential for stirring and scraping the bottom of the saucepan.
  • Bowl - Used to beat and combine the egg yolks with the milk mixture.
  • Measuring Cups and Spoons - Needed to accurately measure the ingredients.
  • Refrigerator - To chill the Rompope before serving.

Recipe variations

  • Add a pinch of ground nutmeg or cloves for additional spice.
  • Replace the cinnamon stick with a vanilla bean for a different flavor profile.
  • Experiment with different types of rum, such as spiced rum or dark rum, to vary the taste.
  • Add a teaspoon of orange zest for a hint of citrus flavor.
  • For a creamier texture, substitute some of the milk with heavy cream or evaporated milk.
  • Add a tablespoon of cornstarch to thicken the mixture, if desired.
  • For a non-alcoholic version, omit the rum and increase the vanilla extract to 3 teaspoons.
  • Add chopped nuts, such as almonds or pecans, for a crunchy texture.
  • Top each serving with a sprinkle of ground cinnamon or cocoa powder.
  • Serve over ice for a refreshing twist.

Recipe overview

Indulge in the classic and creamy flavors of Rompope, a traditional Mexican drink similar to eggnog. This recipe brings together simple ingredients like milk, sugar, egg yolks, and a hint of cinnamon, resulting in a thick, velvety beverage with a delightful sweetness. A dash of rum adds an extra layer of warmth, perfect for sipping on a chilly evening. Whether you're celebrating a holiday or simply in the mood for a rich and decadent treat, Rompope is sure to satisfy. Expect to spend some time on the stove, as careful simmering is key to achieving the drink's characteristic luscious texture. The final result is well worth the effort, yielding a delectable drink that's best savored slowly. Enjoy Rompope chilled, either by itself or as a luxurious accompaniment to dessert.

Common questions

  1. Can I use a different type of milk? Yes, you can use whole milk or even a combination of whole milk and heavy cream for a richer flavor.
  2. Can I use a substitute for rum? If you prefer a non-alcoholic version, you can substitute rum with rum extract or additional vanilla extract.
  3. How long does Rompope last in the refrigerator? Rompope can be stored in the refrigerator for up to one week. Make sure to keep it in a covered container.
  4. Can I reheat Rompope? Rompope is traditionally served cold, but if you prefer it warm, you can gently heat it in a saucepan over low heat while stirring continuously. Do not let it boil.
  5. Can I add other flavors or spices? You can experiment with adding flavors such as cinnamon, nutmeg, or even a hint of orange zest to customize the taste of your Rompope.

Serving dishes and utensils

  • Saucepan - A large saucepan is necessary for heating and simmering the milk mixture.
  • Whisk - A whisk is essential for beating the egg yolks and combining the ingredients smoothly.
  • Spoon - A spoon is needed for stirring the mixture while it heats and thickens.
  • Strainer - A strainer can be used to strain the Rompope mixture and remove any lumps or solids.
  • Bowl - A separate bowl is useful for beating the egg yolks and combining them with the milk mixture.
  • Refrigerator - The refrigerator is needed for chilling the Rompope mixture until it is cold and ready to serve.

Origin stories

Rompope, a delectable concoction of milk, sugar, cinnamon, and rum, was first brewed in the convents of Puebla, a city in east-central Mexico. The nuns are credited with the creation of this delightful drink, which was originally made without alcohol and served to the visiting bishops. The rum was later added for preservation purposes, and it's believed that the name "Rompope" was derived from the Spanish word "romper," meaning "to break," as it was a break from the norm. It has since become a traditional Mexican beverage, frequently enjoyed during the Christmas season.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.