For an extra layer of flavor, consider using vanilla bean instead of (or in addition to) cinnamon sticks. Slit the vanilla bean lengthwise and scrape the seeds into the milk mixture. Add the pod as well, and remove it along with the cinnamon sticks after simmering. If you prefer a smoother Rompope, strain the mixture through a fine-mesh sieve after cooking to remove any tiny bits of cooked egg. Rompope can be stored in an airtight container in the refrigerator for up to 3 days.
Rompope (Mexican Eggnog)
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME3 hrs 15 mins
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SERVING8 People
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VIEWS9
Indulge in the rich, creamy decadence of homemade Rompope, a traditional Mexican Eggnog. This luxurious beverage, infused with warm cinnamon and a hint of rum, is surprisingly simple to create with just a handful of ingredients. A perfect treat for festive occasions or a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol402 mg
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Fiber0 g
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Protein11 g
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Saturated Fat6 g
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Sodium89 mg
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Sugar71 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed saucepan, combine the whole milk, sugar, and cinnamon sticks. Heat over low heat, bringing the mixture to a gentle boil. (Approximately 20 minutes)
02
StepContinue to simmer, stirring constantly to prevent scorching, until the milk mixture has reduced by a little more than one-third and has slightly thickened. (Approximately 20 minutes). Remove the saucepan from the heat and let it cool slightly (approximately 10 minutes)
03
StepWhile the milk mixture cools, in a separate bowl, beat the egg yolks with an electric mixer until they become thick, pale, and nearly double in volume. (Approximately 5 minutes)
04
StepGradually whisk a small amount of the warm milk mixture into the beaten egg yolks to temper them. This prevents the eggs from curdling when added to the hot mixture.
05
StepSlowly pour the tempered egg yolk mixture into the saucepan with the remaining warm milk mixture. Stir continuously to combine thoroughly.
06
StepReturn the saucepan to low heat and cook, stirring constantly and scraping the bottom and sides of the pan, until the mixture is thick enough to coat the back of a spoon. (Approximately 5-7 minutes). Be careful not to overheat the mixture, as this can cause the eggs to curdle.
07
StepRemove the saucepan from the heat and remove the cinnamon sticks.
08
StepAllow the Rompope to cool to lukewarm (approximately 15-30 minutes), then stir in the rum. Cool completely (approximately 2 hours) before refrigerating.
09
StepChill thoroughly before serving. The Rompope will continue to thicken as it cools. Garnish with a sprinkle of ground cinnamon or nutmeg, if desired.
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Rene Johnston
Jun 26, 2025I was a little intimidated to make Rompope from scratch, but this recipe was so easy to follow. It was a huge hit at our Christmas party!
Filiberto Shields
Jun 20, 2025I accidentally overheated the mixture and the eggs curdled a little. I strained it and it was still delicious, but I'll be more careful next time!
Tre Hartmann
Jun 17, 2025This recipe is amazing! The Rompope came out so creamy and delicious. I used dark rum and it gave it a wonderful depth of flavor.