Getting festive with this delicious Rompope recipe is easy! This is the Mexican eggnog version and super popular during the holidays but in Mexico, it’s also enjoyed throughout the year.
Mexican Eggnog
This Rompope Mexicano is so light and fluffy for an eggnog and the flavors are much better than anything you get from the store.
The flavors remind me of my beloved horchata and arroz con leche but with a deeper taste which comes from the eggs, cloves and the liquor. Drink it plain or enjoy over ice and will always be a crowd pleaser!
Background
The original version came from Spain and it was called Rompon. It’s also known as Ponche De Huevo (egg punch) and it’s very similar to other latin eggnogs like this Dominican Ponche Crema De Ron. The Puerto Rican version named Coquito, is made slight difference as the base is made with coconut cream.
The Mexican version of course is the combination of milks and cinnamon. Not that I’m biased but this is the best version of all!
“I never had rompope and not a real fan of eggnog BUT this drink is AMAZING! So delicious. Brandy was my choice of spirit to add. Initially I tried it hot but preferred it cold after sitting overnight in the fridge. Plus with the whipped cream and cinnamon like you suggested – AWESOME!! I could drink an entire pitcher. LOL THX!”
PABLO
Ingredients
- Milk: For this you can use your preferred milk. However, I prefer to use at least 2%. The thinner the milk, the less creamy your drink will be.
- Vanilla extract: Don’t use the imitation stuff. It does make a difference on the final product.
- Cinnamon stick: Alternative, you can use a little cinnamon powder if you don’t have a stick available.
- Cloves: for extra depth in flavor.
- Condensed milk or 3/4 cup sugar (I prefer sweetened condensed milk). It provides extra creaminess.
- Baking soda
- Cornstarch
- Egg yolks
- Rum, brandy or your favorite alcohol.
Optional garnishes:
- Whipped cream
- Ground cinnamon
- Cinnamon stick
- Anise star
How to make rompope
It’s one of those recipes that you have to keep stirring like risotto but all the whisking and stirring it’s so worth it!
- In a large pot, add the milk, vanilla, cinnamon stick and cloves. Heat over medium-high heat while stirring constantly with a wooden spoon or spatula. This is to prevent the milk to sticking to the bottom of the pot.
- Once the milk is about to start boiling, add the baking soda, cornstarch, and condensed milk or sugar. Keep stirring all ingredients are integrated well. About 3 minutes.
- Turn the heat down to medium-low and continue to cook and stir often for about 15 minutes. At this point the milk will reduce about 1/3 and that’s okay.
- Remove from heat and set to cool for 40 minutes before we add the yolks.
Chef’s Tips
- It’s very important to keep stirring or whisking often to prevent the milk to sticking to the bottom of the pot. If it sticks then it’ll burn fast and it will give a strange flavor to your Rompope.
- Also, keep adjusting the temperature if it starts to boil fast or if you see that it’s not getting hot enough. The key is to cook it at an almost boiling temperature. It goes from medium to medium-low temperature.
- Reserve one cup of the liquid/milk and set aside to cool.
- In a large bowl or cup, whip the egg yolks until fluffy and it does not stick to the whisk. Once the 1 cup milk has cooled, slowly add it to the eggs while whisking at the same time. Make sure the milk is not hot otherwise the eggs will cook and not integrate well into the milk.
- Continue whisking until fluffy.
Now add the egg/milk mixture into the rest of the milk and continue to whisk to integrate all ingredients.
- Return pot to the stove and heat over medium high eat. Whisking constantly. When it starts to boil, reduce heat to low and cook for about 5 minutes.
- Remove pot from heat, remove the cinnamon and cloves and cool for about 10 minutes.
Add the 1/2 cup of rum, brandy or whatever alcohol you prefer to use and transfer to a pitcher or jars.
This recipe makes 5 cups (40 ounces) and can easily be doubled or tripled for large gatherings. If you happen to have leftovers (but you probably won’t! hehe) they may be frozen in a sealed container for up to 6 months. Tip: Leave a little extra room in the container (about 1/2-inch of space from the top) to allow for expansion during freezing.
Make ahead
Make this recipe up to 3 days before you plan to serve it. In fact, is one of those recipes that taste better the next day once it had a chance to develop all flavors slowly.
Store in refrigerator for up to 4 days.
How to serve: hot or cold?
Rompope is traditionally served chilled over ice or at room temperature on posadas and gatherings. However, warm Rompope is also a delightful treat. You can keep it warm in a crockpot if you choose to go this route.
So I would say that you can enjoy your Rompope however you like it!
If you serve it cold over ice, I highly recommend adding some whipped cream and sprinkle some cinnamon. It’s amazingly good and turns into an instant dessert!
The Best Alcohol for Rompope
Any of these are great and it’s a matter of preference:
- Rum
- Brandy
- Tequila or Bacanora are also excellent choices.
It does not need to be an expensive liquor as it will be mixed with other ingredients. However, do avoid cheap liquors since you may end up getting a headache instead of enjoying your drink! Go for a mid range price alcohol instead. Can’t go wrong with those.
When to Add the Alcohol
You can add the alcohol to either the full batch once it’s finished cooking, or to your individual glass.
If you prefer to skip the alcohol that’s totally fine too! Rompope is delicious whether spiked or un-spiked.
FAQs
It will keep for up to 3 to 4 days in the fridge, especially if you’ve already added liquor (which acts as a preservative). Rompope also tends to get better with time – chill overnight so all the spices can really steep together.
What’s the difference between Rompope & Eggnog? While both recipes are made with egg yolk, sugar & milk, the Mexican version does not normally use nutmeg and we use a cinnamon stick instead of ground.
Also, the liquor of choice for eggnog is bourbon which is not normally used in the Mexican version
Yes you can! If you’re trying to avoid dairy, I would choose almond milk vs. soy milk instead for the flavor. Just note that it will result in a much lighter drink, so it may not have the creamy consistency of traditional Rompope.
Small glasses are key, this stuff is rich and potent!
* Small punch glasses or old-fashioned cocktail glasses work well
* Pretty glass mugs are a nice casual choice if served warm.
* Wine glasses
* Delicate etched vintage glasses
Enjoy…
More Holiday Drinks
? If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here! ??
Print Recipe:
Rompope (Mexican Eggnog) Recipe
Ingredients
- 4 cups milk (1 liter) 2% milk or your preferred kind.
- 1 large cinnamon stick (or 2 smaller ones)
- 4 cloves
- 1 teaspoon vanilla extract
- 1 12 oz can condensed milk or ¾ cup sugar
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 6 egg yolks
- ½ cup brandy or your favorite alcohol.
- Whipped cream
- Ground cinnamon
- Cinnamon stick
- Anise star for extra cuteness!
Instructions
- In a large pot, add the milk, vanilla, cinnamon stick and cloves. Heat over medium-high heat while stirring constantly with a wooden spoon or spatula. This is to prevent the milk to sticking to the bottom of the pot.
- Once the milk is about to start boiling, add the baking soda, cornstarch, and condensed milk or sugar. Keep stirring all ingredients are integrated well. About 3 minutes.
- Turn the heat down to medium-low and continue to cook and stir often for about 15 minutes. At this point the milk will reduce about ⅓ and that's okay.
- Remove from heat and set to cool for 40 minutes before we add the yolks.
- Important Note: Keep stirring or whisking often to prevent the milk to sticking to the bottom of the pot.
- Reserve one cup of the liquid/milk and set aside to cool.
- In a large bowl or cup, whip the egg yolks until fluffy and it does not stick to the whisk. Once the 1 cup milk has cooled, slowly add it to the eggs while whisking at the same time. Make sure the milk is not hot otherwise the eggs will cook and not integrate well into the milk.
- Continue whisking until fluffy.
- Now add the egg/milk mixture into the rest of the milk and continue to whisk to integrate all ingredients.
- Return pot to the stove and heat over medium high eat. Whisking constantly. When it starts to boil, reduce heat to low and cook for about 5 minutes.
- Remove pot from heat, remove the cinnamon and cloves and cool for about 10 minutes.
- Add the ½ cup of rum, brandy or whatever alcohol you prefer to use and transfer to a pitcher or jars.
Muy Delish Notes:
- It will keep for up to 3 to 4 days in the fridge, especially if you’ve already added liquor (which acts as a preservative). Rompope also tends to get better with time – chill overnight so all the spices can really steep together.
- Any leftovers may be frozen in a sealed container. Leave a little extra room in the container (about 1/2-inch of space from the top) to allow for expansion during freezing. Freeze for no more than 6 months.
- If the mixture becomes very dense after the first day, add a little milk until you reach the desired consistency.
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
You need this in your life! I first saw Ana’s recipe in 2021 right before Christmas, but I had already made an “aged” eggnog so I held on to Ana’s recipe until 2022. I made this a few days before Christmas to gift, and to share with family at Christmas dinner. It was fantastic! Everyone who has tried it so far has raved about it. It is very much like eggnog, but with a different/better flavor, even if you are not a cinnamon fan (the cinnamon flavor is very subtle). On the morning after I made it, it was very, VERY thick, which worked out perfectly – I just added more milk and/or alcohol to get to the desired consistency/flavor. For the alcohol, I used a combination of whiskey, rum and cognac and I really think this was a fantastic blend. Not too much of any one flavor. I needed a lot of Rompope, so I made this recipe x4 (using a gallon of milk)!! While I don’t recommend making this amount at one time, I kind of don’t regret it. It was more of a volume issue for me than anything else … I had to separate, and cook 2 large pans at the same time. I used an instant read thermometer to 210 degrees, which is just before boiling where I live, because it took a long time to boil with all the volume. Be sure to use a heavy bottom pan and stir constantly as the bottom will burn. The written vs. video instructions are a little different from each other but I don’t think it is a big deal. I strained out the cloves/cinnamon sticks before adding the egg mixture (straining also removed a few clumps of cornstarch). I froze a tiny bit to see how it tastes in a few months.
Excellent Rompope ⭐️⭐️⭐️⭐️⭐️
Thank you so much Martha! So glad you liked it!
Another wonderful recipe! Thank you so much for putting this up we needed a fun Mexican holiday drink!
I never had rompope and not a real fan of eggnog BUT this drink is AMAZING! So delicious. Brandy was my choice of spirit to add. Initially I tried it hot but preferred it cold after sitting overnight in the fridge. Plus with the whipped cream and cinnamon like you suggested – AWESOME!! I could drink an entire pitcher. LOL THX!
This is so great to hear Pablo! I’m so glad you liked Rompope and I think Brandy was a great choice. Thanks for your comment and review!
This rompope is delicious and so easy to make! Can’t wait to share with my family
I’m so glad you like this rompopo Laura! My family loved it and will make some more tonight since we already ran out lol! Enjoy your navidad!
XO, Ana