Rompope (Mexican Eggnog)

Name: Rompope (Mexican Eggnog)
Prep time: 120 min
Yield: 4
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The classics never go out of style and here’s creamy rompope recipe to prove it! This luscious Mexican eggnog will surely become your all-time favorite drink thanks to the combination of ingredients like nutmeg, vanilla essence, rum, and cinnamon. Give your gatherings that homemade touch by serving a traditional Mexican drink and let your guests be amazed by the ambrosial aroma and flavor of rompope!

Reviewed by Editorial Team of Kiwilimón

Published: 28-12-2021

Preparation

Low

In a pot, heat milk. Once brought to a boil, lower heat and add sugar, salt, vanilla essence, cinnamon, and nutmeg. Stir constantly with a silicone spatula to keep it from scorching. Once reduced by half, remove from heat and let cool. Beat egg yolks until they turn color. Pour into warm milk and stir constantly. Heat again and remove from heat once it comes to a boil. Add rum and mix. Serve homemade Mexican rompope cold.

Nutritional information

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

Energy

109.1

kcal

5.46%

Carbohydrate, by difference

16.9

5.63%

Protein

2.8

5.6%

Total lipid (fat)

3.1

4.77%

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Presentation

In a blender, add almonds, pecans, or pine nuts with a bit of milk and blend until smooth. Add mixture to homemade Mexican rompope.

Tips

For a budget friendly recipe, substitute rum for ½ cup sugar cane alcohol in a snap. Store rompope in a sterilized bottle for up to 5 months, either in the fridge or at room temperature.

Rompope (Mexican Eggnog)

Ingredients

Preparation

Nutritional information

Presentation

Tips

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