A traditional Christmas beverage that originated in the nunneries of Puebla, Mexico. It is a creamy eggnog drink for the holidays. Versions of rompope exist all over Latin America.


4 cups whole milk
1 cup sugar
1 pinch baking soda
1 stick Mexican cinnamon
2 whole cloves
12 large egg yolks
⅛ teaspoon ground nutmeg
1 teaspoon vanilla
½ cup rum or brandy


Mix milk, cinnamon, cloves, sugar, nutmeg, and baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves’ flavors.

Turn off the heat and remove the saucepan from the stove to cool. Make sure you cool down the milk mixture.

While the milk is cooling, beat the egg yolks until they are pale yellow. You can use your mixer if you want for this step.

Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place the saucepan back on the stove and turn the heat to medium-high, stirring frequently. Cook the mixture, frequently stirring to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.

Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours, and refrigerate. The rompope will taste best if you allow the flavors to combine by storing it in the fridge for up to two weeks. But you can use it right away. You can also adjust the amount of rum to taste. 😉


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