If you’re looking to add a little Latin flair to your holiday celebrations, look no further than rompope! Also known as Mexican eggnog, rompope is an extremely sweet egg-based liqueur traditionally drunk during holidays. Rompope is available in some liquor stores, but it is easy to make at home for a more authentic, fresher flavor.
Egg-based drinks are popular for holiday festivities throughout the Americas and Europe, with each country having its own version. Rompope, which gets its name from the Spanish word for rum, is thought to have originated in Puebla, Mexico sometime in the 17th century. Other egg-based beverages include Dutch advocaat, Puerto Rican coquito (made with coconut milk), Spanish rompon, and of course, American/British eggnog. Posset, which is a traditional English beverage made with eggs, milk and either ale or wine, is believed to be the beverage upon which all other such drinks are based. Posset developed as a way of preserving milk (which was a very expensive commodity) before refrigeration.
4 cups whole milk
1 cup white sugar
2 teaspoons vanilla extract
1 3″ cinnamon stick
12 egg yolks
2 cups white rum
1/4 cup ground almonds (optional)
In a large saucepan, combine the milk, sugar, cinnamon and almonds (if using). Bring the mixture to a boil and then reduce the heat and simmer for 15 minutes. Cool to room temperature. Remove cinnamon stick and strain mixture if desired (the almonds will impart a thicker texture to the finished product, so if you want only the almond flavor and not the texture, strain out the solids).
Meanwhile, beat the egg yolks until pale yellow and doubled in volume. Whisk the cooled milk mixture and return the resulting custard to the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Cool completely, then add rum and refrigerate. Allow rompope to age at least 24 hours before serving. Rompope keeps indefinitely in the refrigerator.
Given its high alcohol and sugar content, rompope is clearly not an exact substitute for supermarket eggnog. It is considered a sipping liqueur and is traditionally served in small glasses. However, those who find rompope too strong on its own may enjoy it stirred into coffee or milk. Rompope can also be added to punch or used as one of the milk ingredients in Pastel de Tres Leches (“Three-Milks Cake”). No matter how you serve it, rompope is sure to be a hit at your next holiday party!