Rompope Atole

Name: Rompope Atole
Prep time: 30 min
Cook time: 10 min
Yield: 6
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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!

Reviewed by Editorial Team of Kiwilimón

Published: 12-12-2019

Preparation

20 mins

10 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

144.2

kcal

7.21%

Carbohydrate, by difference

21.2

7.07%

Protein

3.5

Total lipid (fat)

5.2

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100

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Rompope Atole

Ingredients

Preparation

Nutritional information

Presentation

Tips

Rompope Atole

Ingredients

Preparation

Nutritional information

Presentation

Tips

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