Mexican Rompope is a creamy, spiced holiday drink that’s comforting, delicious and festive. Made with simple ingredients like milk, egg yolks, and warm spices, this traditional Mexican favorite can also be made dairy-free for everyone to enjoy. Whether you sip it warm or chilled, with a splash of rum or alcohol-free, this recipe is a true holiday classic.
Rompope always reminds me of my mom. It wasn’t something we had often, but it was one of her favorite holiday drinks, and she would always talk about how much she craved it this time of year. Recently, my dad showed me how to make it, and from the first sip, I was transported back to those cozy evenings with both of them, the house filled with the warm scents of cinnamon and vanilla.
This creamy, custard-like drink is often called Mexico’s version of eggnog. Made with milk, eggs, sugar, and a touch of rum, if you so wish, it’s a festive holiday classic that’s perfect for sipping on chilly nights. If you love comforting drinks like champurrado or rice atole, you’ll definitely want to try this recipe.
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What is Mexican Rompope?
Mexican Rompope is a traditional holiday beverage, and though often compared to eggnog, it has its own distinctive qualities. While both are creamy drinks made with eggs and spices, rompope uses milk as its base, while eggnog uses cream. Rompope is also infused with Mexican flavors such as cinnamon, cloves, and sometimes a splash of rum or brandy, offering a complex and spiced profile.
Whether enjoyed warm or chilled, rompope embodies the festive warmth and cultural richness of Mexican holiday celebrations.
Why You'll Love This Recipe
- Creamy and Delicious: Rompope is a creamy and comforting holiday drink with a perfect balance of sweetness and spice.
- Simple Ingredients: The recipe uses simple, wholesome ingredients like eggs, milk, and spices.
- Versatile: Great served warm or chilled, with or without rum. You can also make it dairy-free by using a plant-based milk.
- Traditional Recipe: A festive holiday drink steeped in tradition.
If you like this recipe, check out Vegan Coquito, often referred to as Puerto Rican eggnog.
Ingredients & Substitutions
- Whole Milk: The base of the drink provides a rich and creamy texture. For a dairy-free version, try a plant-based alternative such as unsweetened almond milk or cashew milk.
- Baking Soda: Helps stabilize the milk to prevent curdling when heated.
- Sugar: Granulated sugar is traditionally used in this recipe. I like to use organic cane sugar, but you can experiment with other sweeteners like coconut sugar or monk fruit, but they may alter the taste slightly.
- Egg Yolks are necessary to achieve the custard-like consistency.
- Vanilla Extract: Enhances the flavor with its warm, sweet notes.
- Ceylon Cinnamon Sticks: For the most authentic flavor, I recommend using Ceylon cinnamon, also known as canela. This variety is considered "true cinnamon" and possesses a delicate aroma and subtle sweetness that perfectly complements the richness of this drink. Click here to buy Ceylon cinnamon online.
- Whole Cloves: Provide a warm, aromatic spice.
- Ground Nutmeg: A pinch of nutmeg adds warmth and a subtle spice.
- Salt: A pinch of salt helps bring out and balance the sweetness.
- Rum or Brandy (Optional): Alcohol is optional and a splash of rum or brandy can be added to each serving. You can adjust the amount to your taste or leave it out entirely for a non-alcoholic version.
See recipe card for quantities.
How to Make Mexican Eggnog
1. Heat Milk: In a large pot, dissolved baking soda into the milk over medium heat.
2. Simmer: Add the rest of the ingredients to the milk, except for the egg yolks and the vanilla. Simmer on low for 20-30 minutes, mixing occasionally. Set aside for 20 minutes to cool slightly.
3. Whisk Egg Yolks: In a large bowl, whisk egg yolks.
4. Temper Eggs: Gradually whisk the egg yolks into the warm milk mixture, a little at a time, to temper the eggs.
5. Cook: Return the mixture to the stove and cook over very low heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens slightly.
6. Strain and Chill: Strain the mixture through a fine-mesh sieve into a bowl. Mix in vanilla. Cover and refrigerate for at least 2 hours, or until chilled. Add rum or brandy once chilled.
Recommended for This Recipe
Swing Top Glass Bottles
These bottles are great for storing the rompope. They provide a good seal, helping to prevent spoilage by minimizing air exposure and are also aesthetically pleasing.
How to Serve
Rompope is typically served chilled or at room temperature in clear glasses. However, you can choose to not chill it and serve it warm if you'd like.
Storing and Reheating
To store, be sure to pour into an airtight container and store it in the refrigerator for up to 5 days.
If you'd rather enjoy this warm, reheat over low heat on the stovetop, stirring frequently to avoid scorching. Do not bring it to a boil since this can affect the consistency. If drinking with rum, add the rum after reheating the drink.
Tips and Variations
- Spiked: If desired, add a shot of brandy or rum to each serving after the drink is chilled.
- Dairy-Free Option: Substitute the whole milk with unsweetened plant-based milk. Just note that the flavor will vary slightly.
FAQ
Curdling can happen if the milk gets too hot or if the egg yolks aren’t tempered correctly. Be sure the milk mixture is gently heated over low heat. Temper the egg yolks gradually by slowly whisking hot milk into them, preventing sudden temperature changes.
Freezing rompope is not recommended. The texture may become grainy or separate upon thawing. It's best enjoyed fresh or stored chilled in the refrigerator for a few days.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Mexican Rompope
Equipment
- pot
- Mesh-sieve strainer
- Wooden Spoon
- whisk
Ingredients
- 8 cups whole milk or sub plant-based milk
- ⅛ teaspoon baking soda
- ¾-1 cup cane sugar
- 1 Ceylon cinnamon stick
- 2 whole cloves
- ⅛ teaspoon ground nutmeg
- 1/16 teaspoon salt (just a pinch)
- 8 egg yolks
- 1 teaspoon vanilla extract
- Rum or Brandy (Optional)
Instructions
- Add milk and baking soda to a large pot.
- Mix on medium heat and bring to a simmer.
- Once simmering, mix in ¾ cup of sugar, cinnamon stick, cloves, ground nutmeg and salt.
- Lower heat to medium low and simmer for 20 minutes. Use a wooden spoon to mix occasionally to keep the milk from sticking to the bottom of the pan.
- Set aside for 20 minutes to cool.
- In a large bowl, whisk egg yolks.
- Gradually whisk the egg yolks into the warm milk mixture, a little at a time, to temper the eggs.
- Return the mixture to the stove and cook over very low heat for 15 minutes, stirring constantly with a whisk or wooden spoon, until the mixture thickens slightly.
- Strain the mixture through a fine-mesh sieve into a bowl.
- Mix in vanilla.
- Cover and refrigerate for at least 2 hours, or until chilled.
- If desired, add your desired amount of rum or brandy to each serving once chilled.
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