Rompope (Mexican Eggnog)

Rompope is a creamy, sweet, and spiced Mexican eggnog-like drink traditionally made with milk, egg yolks, sugar, cinnamon, and a touch of vanilla. Often spiked with rum or brandy, it has a smooth, custard-like texture and a cozy, festive flavour.

During the holidays, we go through DOZENS of eggs. I make a lot of traditional or ‘classic’ food and I couldn’t do it without eggs, especially those classic Canadian Butter Tarts! Then there’s Eggnog, made in the traditional way… with plenty of eggs!

Disclosure: This post is made possible by (you guessed it!) Egg Farmers of Alberta. All opinions and experiences are my own.

Rompope (Mexican Eggnog)

I love eggnog so much that I’m pleased to share the second of two eggnog recipes on my blog with you today. It’s a delicious Rompope recipe that includes contains aromatic vanilla and of course, cinnamon!

This Rompope Mexican eggnog recipe is very similar to European or North American versions. However, it contains a secret ingredient, giving it a unique twist. Need a hint? This holiday treat is sweet and oh, so rich and creamy.

You can serve Rompope Mexican eggnog alcohol-free but it’s best enjoyed with a generous splash of Brandy or Rum. Serve it cold garnished with a cinnamon stick, a pinch of ground cinnamon, or even grated nutmeg.

The Origin Story of Rompope

Mexican Rompope is one version of many Latin American eggnog variations, all of which originated from the Spanish drink Rompon. Unlike many cocktail origin stories, the origin of this creamy holiday beverage is undisputed.

Rompope was first created by 17th century nuns in the Santa Clara convent in Puebla de Los Angeles, Mexico during the Colonial period. Since then, the popularity of this holiday drink has exploded throughout Latin America with many variations… all unique in their own way.

Rompope Variations include:

• Coquito – Puerto Rican eggnog variation which contains rum and coconut milk/cream (the word ‘coquito’ means ‘little coconuts’)
• Ponche Crema – Venezuelan (egg free) Eggnog featuring coffee
• Cola de Mono (Monkey’s Tail) – Columbian Eggnog also featuring coffee
• Rompopo – like the Mexican version but in Guatemala, El Salvador and Honduras
• Crème de Vie – Cuban Eggnog
• Leite de Onça (Jaguar’s Milk) – Brazilian (egg free) Eggnog featuring cachaça and cocoa liqueur.

Over in Europe, there is original Spanish Rompon, Dutch Advocaat, German/Austrian Eierpunsch, and Italian Zabaglione which is like custard for desserts.

In fact, Rompope is so popular as a drink and in desserts and baking, many commercial varieties exist.

Ingredients in Rompope

Are you still wondering what the ‘secret’ ingredient is? Along with the standard ingredients (whole milk, cinnamon, Mexican vanilla, and eggs) this Rompope recipe includes condensed milk instead of sugar. Okay, maybe it’s not that much of a secret since condensed milk and UTH milk is very common in Mexico, but it does make this recipe unique.

• Milk
• Sweet Condensed Milk
• Baking Soda
• Salt
• Cinnamon Sticks
• Eggs
• Vanilla
• Brandy or Rum (optional)

There is no skimping when it comes to rich and delicious eggnog, only whole milk will do. Some Latin American recipes also call for evaporated canned milk, so feel free to use that if you prefer.

NOTE: The difference between Evaporated Milk and Condensed Milk is that Evaporated Milk does NOT contain any sugar. Using Condensed Milk in this recipe means there is no additional sugar needed.

Baking soda may seem like an unusual ingredient; however it gives Rompope a softer, fluffier texture while the salt draws out the flavours.

Cinnamon and vanilla are widely grown in Mexico, and both play a large part in Mexican cuisine. Try to use fresh cinnamon sticks and the best vanilla as they are the only flavourings in this recipe.

By the way, did you notice the beautiful creamy yellow colour of this drink? It comes from the egg yolks! This is one of those recipes where the quality of eggs makes a huge difference in the final dish. The darker the yolks, the more luscious the Rompope!

Finally, feel free to use either Brandy or Rum in this recipe… or enjoy it as is over ice or simply chilled. I personally love it with an ounce or two of Patron XO Café or Licor 43.

Helpful Tips and Tricks

Before you start, here are few helpful tips and tricks to ensure your Rompope turns out perfectly!

1. Make Rompope ahead of time. The flavours deepen over time, so it can taste even better a day or two after making it!
2. To avoid curdling, ensure the milk is only warm, not hot when combined with the egg yolk mixture. Allowing it to cool to around room temperature is ideal.
3. When heating the milk and egg yolk mixture, stir constantly to avoid curdling and to achieve a smooth, custard-like consistency.
4. Since the Brandy contributes to the overall flavor, choose a good quality brandy. Adjust the amount to taste, substitute it with rum, or omit it for a non-alcoholic version.
5. Rompope tastes best chilled. Allow it to cool completely and refrigerate for a few hours for the flavours to meld.

How to Make Rompope

To begin, measure 4 cups whole milk into a large saucepan. Add the cinnamon sticks, salt, and baking soda. Bring to medium heat until the milk starts to boil. Watch carefully as milk tends to boil over quickly!

Immediately switch to low heat and a gentle simmer, stirring occasionally, allowing the cinnamon flavour to infuse into the milk mixture for 10 minutes.

Remove the cinnamon sticks and keep the milk warm while you prepare the egg yolks. Allow the milk mixture to come to room temperature while you whisk the egg yolks with the condensed milk in a mixing bowl.

Once the egg mixture becomes light and creamy, whisk it into the infused milk in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon.

Remove from heat and let the mixture cool. Once cooled, add the vanilla extract and Brandy. Mix well.

Divide Rompope into 4 – 6 glasses and garnish with a cinnamon stick and ground cinnamon. Serve immediately.

If not serving immediately, store Rompope in a covered container in the refrigerator for up to two weeks.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Rompope (Mexican Eggnog) recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!