Rompope Atole

Brenda Villagomez
This super quick and easy-to-prepare rompope atole will become one of your favorite recipes to prepare during a cold day. Rompope, also known as Mexican eggnog, is a variation of Spanish eggnog and was created by nuns in Puebla during colonial times. You don’t need much to prepare this sweet and warm rompope atole, just combine condensed milk, rompope, milk, rice flour, and cinnamon, and you are ready to go!
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Ingredients
6
Portions
  • 1 cup condensed milk
  • 1 cup rompope
  • 3 cups milk
  • 1/3 cups rice flour
  • 1 stick cinnamon
Preparation
20 mins
10 mins
Easy
  • In a blender, combine condensed milk, rompope, milk, and rice flour. Blend until smooth and set aside.
  • Pour previous mixture in a pot and add a cinnamon stick. Cook over low heat until thick.
  • Serve rompope atole in a mug with pan dulce.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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