Rompope is a popular holiday-time Mexican
cocktail that’s sweet, creamy, and flavored with warming spices. Often bright yellow in color due to the inclusion of many egg yolks, it’s delicious sipped warm or chilled over ice. Sometimes made with the inclusion of ground almonds, we kept our version a little simpler and nut-free, but still delicious. Rompope is one of many Latin-American versions of creamy spiced cocktails, including Puerto Rico’s coquito or Venezuela’s ponche crema. If you’re an eggnog fan, we have a feeling you’ll love rompope too.
What is rompope?
This celebratory drink evolved from Spain’s ponche de huevo (egg punch), or rompon, and was made popular by nuns at a convent in Puebla, who began producing the drink around 1600. Their brand, Santa Clara, still produces bottled rompope, available worldwide.
Modern-day recipes like ours tend to include fewer egg yolks than the traditional recipes, which results in a drink that’s much more cream-colored than yellow. Still, this version is rich and custardy, balanced with the warming flavors of cinnamon and cloves. And speaking of cinnamon, we suggest using Mexican cinnamon sticks in particular if you can find them. Mexican cinnamon is milder and more floral than the cassia cinnamon that’s often sold in the U.S.
How to make rompope:
This recipe requires a bit of attention while it’s being prepared, but the results are so worth it. Once your egg yolks are added, it may feel like nothing is happening, but don’t step away from the pot! The mixture should not boil at this point, to avoid lumpy, scrambled yolks in your drink. Once the mixture starts thickening, everything moves quickly. Don’t rush it and keep stirring consistently for the silkiest rompope.
It’s common to spike this drink with rum or brandy, but aguardiente and cachaça are also popular choices. It’s also delicious without alcohol, so feel free to skip the booze entirely!
Did you try making this? Let us know how it went in the comments!
Rompope is a popular holiday-time Mexican
cocktail that’s sweet, creamy, and flavored with warming spices. Often bright yellow in color due to the inclusion of many egg yolks, it’s delicious sipped warm or chilled over ice. Sometimes made with the inclusion of ground almonds, we kept our version a little simpler and nut-free, but still delicious. Rompope is one of many Latin-American versions of creamy spiced cocktails, including Puerto Rico’s coquito or Venezuela’s ponche crema. If you’re an eggnog fan, we have a feeling you’ll love rompope too.
What is rompope?
This celebratory drink evolved from Spain’s ponche de huevo (egg punch), or rompon, and was made popular by nuns at a convent in Puebla, who began producing the drink around 1600. Their brand, Santa Clara, still produces bottled rompope, available worldwide.
Modern-day recipes like ours tend to include fewer egg yolks than the traditional recipes, which results in a drink that’s much more cream-colored than yellow. Still, this version is rich and custardy, balanced with the warming flavors of cinnamon and cloves. And speaking of cinnamon, we suggest using Mexican cinnamon sticks in particular if you can find them. Mexican cinnamon is milder and more floral than the cassia cinnamon that’s often sold in the U.S.
How to make rompope:
This recipe requires a bit of attention while it’s being prepared, but the results are so worth it. Once your egg yolks are added, it may feel like nothing is happening, but don’t step away from the pot! The mixture should not boil at this point, to avoid lumpy, scrambled yolks in your drink. Once the mixture starts thickening, everything moves quickly. Don’t rush it and keep stirring consistently for the silkiest rompope.
It’s common to spike this drink with rum or brandy, but aguardiente and cachaça are also popular choices. It’s also delicious without alcohol, so feel free to skip the booze entirely!
Did you try making this? Let us know how it went in the comments!
- Yields:
-
6 – 8
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 15 mins
- Cal/Serv:
- 278
Directions
-
- Step 1
In a large saucepan over medium heat, bring milk, sugar, cinnamon, and cloves to a low boil, stirring occasionally. Reduce heat to medium-low and cook, stirring constantly, until mixture is reduced by about one-third, 15 to 20 minutes. Let cool to room temperature.
- Step 2Whisking constantly, slowly pour in egg yolks. Return pot to stove and cook over low heat, stirring constantly, until mixture resembles an eggnog-like consistency and coats the back of a wooden spoon, 10 to 12 minutes more.
- Step 3Strain mixture through a fine-mesh sieve into a large bowl or pitcher. Stir in rum, vanilla, and salt.
- Step 4Serve warm or chilled. Garnish glasses with ground cinnamon and a cinnamon stick (if using).
- Step 1
Related Video: Horchata
