📝 About This Recipe
Tracing its origins back to the 17th-century convents of Puebla, Rompope is Mexico’s legendary answer to eggnog, celebrated for its velvety texture and vibrant golden hue. This luxurious beverage balances the warmth of Mexican cinnamon and aromatic cloves with the punch of Caribbean rum or cane spirit. It is a timeless celebratory drink, traditionally sipped slowly during the holidays or used as a decadent drizzle over pound cakes and gelatin desserts.
🥗 Ingredients
The Infusion Base
- 2 liters Whole Milk (full-fat for best texture)
- 1.5 cups Granulated Sugar
- 2 sticks Mexican Cinnamon (Ceylon) (crushed slightly to release oils)
- 3 pieces Whole Cloves
- 1/4 teaspoon Baking Soda (prevents the milk from curdling)
- 1 tablespoon Pure Vanilla Extract (use Mexican vanilla if available)
- 1/4 teaspoon Nutmeg (freshly grated)
The Golden Liaison
- 12 large Egg Yolks (at room temperature, strictly no whites)
- 1/4 cup Blanched Almonds (finely ground into a paste)
The Spirit & Finish
- 1 cup Aged Rum or Brandy (adjust to taste; Aguardiente also works)
- 1 pinch Salt (to brighten the flavors)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the whole milk, sugar, cinnamon sticks, cloves, nutmeg, and baking soda.
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2
Place the pot over medium-high heat and bring to a gentle simmer, stirring occasionally with a wooden spoon to ensure the sugar dissolves completely.
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3
Once the milk reaches a simmer, reduce the heat to low. Let it cook uncovered for about 20-30 minutes, stirring occasionally, until the liquid has reduced by about a quarter and taken on a light cream color.
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4
While the milk is reducing, place the 12 egg yolks in a medium bowl. Whisk them vigorously with the ground almond paste until the mixture is smooth and slightly pale.
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5
Remove the milk from the heat. Take out the cinnamon sticks and whole cloves using a slotted spoon and discard them.
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6
Temper the eggs: Very slowly, ladle about half a cup of the hot milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
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7
Continue adding another two ladles of milk to the eggs, whisking non-stop until the egg mixture is warm to the touch.
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8
Slowly pour the tempered egg mixture back into the main pot of milk, whisking the entire time to ensure a perfectly smooth integration.
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9
Return the pot to low heat. Cook the mixture, stirring constantly in a figure-eight motion with a wooden spoon, for 8-10 minutes. Do not let it boil.
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10
The Rompope is ready when it thickens enough to coat the back of a spoon. If you run your finger across the spoon, the path should stay clear.
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11
Remove from heat immediately and stir in the vanilla extract and a pinch of salt. Let the mixture cool completely to room temperature.
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12
Once cooled, stir in the rum or brandy. Taste and add more if you prefer a stronger kick.
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13
Strain the Rompope through a fine-mesh sieve into glass bottles to remove any almond grit or stray egg bits, ensuring a silk-like texture.
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14
Seal the bottles and refrigerate for at least 24 hours before serving. The flavors develop and mellow significantly with a little rest.
💡 Chef's Tips
Always use a wooden spoon; tradition says metal can metallicize the delicate egg flavor. If the mixture accidentally curdles, don't panic—give it a quick whirl in a blender to restore the emulsion. For a thicker, more custard-like Rompope, increase the egg yolks to 15. Store in the back of the fridge for up to 1 month; the alcohol acts as a natural preservative. To make a non-alcoholic version, replace the rum with a splash of rum extract and extra milk.
🍽️ Serving Suggestions
Serve chilled in small cordial glasses with a light dusting of freshly grated cinnamon on top. Pour over a slice of warm Panqué (Mexican pound cake) for an instant gourmet dessert. Use it as a creamer for your morning coffee or a bold Oaxacan hot chocolate. Pair with 'Buñuelos' (fried dough fritters) during the Christmas season for an authentic experience. Drizzle over a classic vanilla bean flan to add depth and spice.