Rompope (Mexican Eggnog)

Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. We made this drink with Texas-crafted Treaty Oak Platinum Rum.

  • 1 quart whole milk
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cinnamon stick
  • 1/4 cup finely ground almonds or almond meal (optional, see Note)
  • 12 egg yolks
  • 2 cups light rum or brandy
  1. Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
  2. Over medium heat, bring the mixture to a boil.
  3. Reduce heat and simmer, stirring constantly, for 15 minutes.
  4. Remove from heat, and cool to room temperature.
  5. Beat the egg yolks until thick and lemony.
  6. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.
  7. Return to low heat and, stirring constantly, cook until mixture coats a spoon.
  8. Remove from heat and allow to cool completely.
  9. Add the rum or brandy to the mixture, stir well.
  10. Transfer to a container and and cover tightly.
  11. Refrigerate for 1 or 2 days before serving.

Note: While not strictly traditional, we believe ground almonds (which you can make with a clean coffee grinder) lend a delicate flavor and better texture to the Rompope.

Ready in: 45 Min

Recipe editor Patricia Mitchell

Kitchen tools you'll need for Rompope (Mexican Eggnog):
Mixing Bowls, Saucepan