DifficultyBeginner

There is just something about Eggnog and the holiday season... Try this Mexican Eggnog (Rompope) recipe with a fun spice mix that gives it a little extra something! Make a big batch to serve and enjoy with loved ones or a small batch to give as a gift.

https://www.mexicoinmykitchen.com/rompope-mexican-eggnog-recipe/#recipe

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Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
1

Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of 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.

2

Turn off the heat and remove saucepan from stove to cool.

3

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

4

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

5

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 let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.

Category

Ingredients

Directions

1

Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of 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.

2

Turn off the heat and remove saucepan from stove to cool.

3

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

4

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

5

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 let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.

Rompope (Mexican Eggnog)