Rompope, Mexico’s decadent take on egg nog, is a creamy, spiced indulgence that’s surprisingly simple to make. With just 15 minutes of prep and 20 minutes of cooking, you’ll craft a velvety drink bursting with warm cinnamon, vanilla, and a hint of nutmeg. This rich, golden elixir feels like a hug in a glass, perfect for sipping during festive gatherings or cozy nights in.
The blend of smooth custard, sweetened condensed milk, and a splash of rum (optional) creates a luxurious texture that’s both comforting and celebratory. Its aromatic spices and silky finish make it an irresistible treat that’s sure to become a beloved tradition in no time.
Ingredients for Rompope (Mexican Egg Nog)
- 4 cups (32 fl oz / 900 ml) whole milk
- 1 cup (8 oz / 225 g) granulated sugar
- ¼ teaspoon baking soda
- 1 cinnamon stick
- 2 whole cloves
- ⅛ teaspoon grated nutmeg (or substitute with ground nutmeg)
- 10 large egg yolks
- ½ cup (4 oz / 115 ml) rum or brandy (optional, for a non-alcoholic version, omit or replace with rum extract)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- In a large saucepan over medium heat, combine the milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg. Bring to a gentle simmer.
- Turn off the heat and let the spices steep in the milk for 15 minutes to infuse the flavors.
- While the milk is steeping, set up a large bowl with a strainer over it near the stove for later use.
- After the milk has steeped and cooled for 15 minutes, whisk the egg yolks in a small bowl until smooth. Gradually stir the yolks into the milk, whisking constantly to prevent curdling.
- Turn the heat back on to medium-low and cook the milk and egg mixture, stirring constantly, until it thickens enough to coat the back of a spoon (about 10-15 minutes).
- Immediately strain the mixture through the prepared strainer to stop the cooking process and remove the cinnamon stick, cloves, and any curds that may have formed.
- Stir in the rum or brandy (if using) and vanilla extract until well combined.
- Serve the Rompope right away or store it in a covered container in the refrigerator for up to two weeks.
How to Serve Rompope Like a Pro
Serve your Rompope chilled in small glasses or mugs for a cozy treat. For a festive touch, garnish with a sprinkle of cinnamon or a cinnamon stick. Pair it with Mexican sweet bread like conchas or pan dulce for an authentic experience.
Storage Tips to Keep Your Rompope Fresh
Store Rompope in a sealed container in the refrigerator for up to two weeks. Give it a quick stir before serving if it separates. For longer storage, freeze it in an airtight container for up to 3 months—just thaw in the fridge overnight.
Fun Variations to Spice Up Your Rompope
Experiment with flavors by swapping rum or brandy for Kahlúa or amaretto. For a non-alcoholic version, skip the alcohol and add a splash of almond or vanilla extract. You can also try using coconut milk for a creamy, tropical twist.
Quick Tips to Save Time in the Kitchen
Use pre-separated egg yolks to skip the hassle of cracking and separating eggs. Steep the spices while you prep other ingredients to multitask efficiently. If you’re short on time, strain the mixture directly into a pitcher for easy serving.
Essential Equipment for Perfect Rompope
Make sure you have a fine-mesh strainer to remove spices and curds smoothly. A whisk is key for blending the egg yolks evenly, and a heavy-bottomed saucepan helps prevent scorching during cooking.
Rompope (Mexican Egg Nog)
Ingredients
- 4 cups whole milk
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- 1 cinnamon stick
- 2 whole cloves
- ⅛ teaspoon grated nutmeg
- 10 large egg yolks
- ½ cup rum or brandy
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan over medium heat, combine milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg and bring to a simmer.
- Turn off the heat and let the spices steep in the milk for 15 minutes.
- While the milk is steeping, set up a large bowl with a strainer over it near the stove.
- After the milk has steeped and cooled for 15 minutes, whisk the egg yolks in a small bowl and stir into the milk, whisking constantly.
- Turn the heat back on to medium-low and cook the milk and egg mixture, stirring constantly until the mixture is thick enough to coat the back of a spoon.
- Immediately strain the mixture to stop the cooking and to remove the cinnamon stick, cloves, and any curds that may have started to form.
- Stir in the rum or brandy and vanilla extract.
- Serve right away or store in a covered container in the refrigerator for up to two weeks.
