Enjoy the holidays with a homemade version of Mexican eggnog that’s as rich and creamy as any eggnog you can buy in a store.
For me, it just doesn’t feel like the holidays without some eggnog. It’s one of the things I look forward to the most at that time of year. Never once did I consider the possibility of making my own eggnog until the pandemic, when I was craving eggnog but my local store only had the ingredients to make it.
This recipe is for rompope, which is the Mexican version of eggnog that has been around since at least the seventeenth century. It’s not exactly the same as the eggnog that you’ll find in grocery stores, but in some ways, it’s even better because you took a little time during the holiday season to make a homemade version of eggnog for you and your loved ones.
I should also mention that you won’t be disappointed by the taste of rompope. In addition to the milk and egg yolks that make the drink rich and creamy, you’ll be able to taste the cloves, cinnamon, and nutmeg that give Mexican eggnog its flavor. Once you make one batch of it, you can start to customize it by emphasizing some flavors over others. Of course, you also have the option of adding a little liquor to your Mexican eggnog, making it taste even better.
Is Rompope Healthy?
Part of the reason we only drink eggnog during the holiday season is that it’s not the healthiest drink. Rompope, unfortunately, is no different from store-bought eggnog in that regard.
With a lot of whole milk and egg yolks, Mexican eggnog is high in fat. There is also a lot of sugar in this drink, as the recipe calls for a full cup of granulated sugar. If you opt to add a little brandy or rum, it may taste even better, but that doesn’t make rompope any healthier, sadly. That’s why it’s best to only make this drink around the holidays and enjoy it in moderation.
Achieve Perfection Through Patience
Making Mexican eggnog takes a lot of patience and a lot of stirring. Don’t try to rush the process, but instead give the spices plenty of time in the milk for the flavors to be released and meld together.
Also, keep in mind that the flavor-melding process continues when the rompope is stored in the fridge. If you keep the Mexican eggnog in the fridge for a few days, it will taste even better. You might say that patience is the key ingredient to a delicious Mexican eggnog.
INGREDIENTS
- 4 cups whole milk
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 6 large egg yolks
- 1/4 teaspoon ground nutmeg
- 1/2 cup rum or brandy (optional)
INSTRUCTIONS
Infuse
Heat milk with spices; cool.
Mix
Whisk yolks; combine with milk.
Cook
Thicken mixture, add rum or brandy, chill.
Devour!
FAQs & Tips
Rompope should be given at least a few hours in the fridge to cool before you start to drink it. The flavor tends to get better after 1 or 2 days, and your Mexican eggnog will stay good in a covered container for 3 to 4 days.
Rompope and coquito are similar creamy, spiced drinks, but they are distinct. Rompope is a Mexican eggnog with spices, while coquito is a Puerto Rican coconut-based holiday drink.
Yes, rompope is great to put into popsicle molds and freeze. Also, if you have an ice cream maker, you can try churning the rompope to make Mexican eggnog ice cream.
Serving Suggestions
Rompope is a wonderful drink to sip along with your dessert. If you want an ironic dessert choice with your Mexican eggnog, consider Eggless Chocolate Chip Cookies.
If it’s the holiday season, you might also enjoy Paleo Gingerbread Cookies or Healthy Ginger Snaps. It can also be a good idea to balance the unhealthy nature of rompope with a dessert that includes fruit such as this Fruit Soup. You can also either keep things simple with a Vanilla Pudding, or try another new recipe by making this Vegan Peppermint Bark.
Rompope (Mexican Eggnog)
Ingredients
- 4 cups whole milk
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 6 large egg yolks
- 1/4 teaspoon ground nutmeg
- 1/2 cup rum or brandy optional
Instructions
-
In a large saucepan, combine 4 cups of whole milk, 1 cinnamon stick, 3 whole cloves, and 1 teaspoon of vanilla extract. Heat over medium heat until the milk is steaming but not boiling, stirring often.
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Add 1 cup of granulated sugar to the milk. Stir until the sugar is fully dissolved.
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Reduce the heat to low and let the milk simmer gently for about 10 minutes to infuse the flavors. Stir occasionally.
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Remove the saucepan from the heat and let the spiced milk cool for about 15 minutes.
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In a large bowl, whisk 6 large egg yolks until they are pale yellow and slightly thickened.
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Slowly pour about 1 cup of the warm (not hot) spiced milk into the egg yolks while whisking constantly to prevent curdling.
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Pour the egg yolk mixture back into the saucepan with the remaining spiced milk, stirring constantly.
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Return the saucepan to low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil or it may split.
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Stir in 1/4 teaspoon of ground nutmeg.
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Remove from heat and strain the mixture through a fine mesh sieve to remove the cinnamon stick and cloves.
-
If using, stir in 1/2 cup of rum or brandy.
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Let the rompope cool to room temperature, then refrigerate until chilled. Serve cold.
Nutrition
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