Best 3 Rompope Mexican Milk Egg Spice And Liquor Punch Recipes

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# **Rompope: A Delightful Mexican Milk-Based Beverage**

Rompope is a traditional Mexican alcoholic beverage made with milk, eggs, sugar, vanilla, cinnamon, and various liquors, typically rum and brandy. It is a popular holiday drink, often served during Christmas and other special occasions. The combination of milk, eggs, and spices gives it a creamy and rich texture, while the addition of liquors adds a boozy kick. This article presents three variations of rompope: the classic recipe, a chocolate-infused version, and a coffee-flavored option. Each recipe includes detailed instructions and helpful tips to ensure a successful outcome.

Let's cook with our recipes!

ROMPOPE (MEXICAN EGGNOG)



Rompope (Mexican Eggnog) image

A basic recipe for Rompope includes milk, egg yolks, sugar, cinnamon, baking soda, and some sort of alcohol. The different flavorings are nutmeg, vanilla, almonds, pecans, orange blossom water, clove, pine nuts and even pistachios. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories     Drinks

Time 35m

Number Of Ingredients 9

4 cups 1 liter of whole milk
1 cup 250 grams sugar
1 pinch of baking soda
1 stick of Mexican Cinnamon
2 cloves
12 egg yolks (from large size eggs)
1/8 teaspoon of ground nutmeg*
1 teaspoon vanilla
1/2 cup 118 ml Rum or Brandy**

Steps:

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

Nutrition Facts : Calories 336 kcal, Carbohydrate 42 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 212 mg, Sodium 125 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving

ROMPOPE (MEXICAN MILK, EGG, SPICE, AND LIQUOR PUNCH)



Rompope (Mexican Milk, Egg, Spice, and Liquor Punch) image

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Provided by María Del Mar Sacasa

Categories     Milk/Cream     Rum     Alcoholic     Egg     Nut     Christmas     Cocktail     Tree Nut     Almond     Winter     Christmas Eve     Drink

Yield Serves 6 to 8

Number Of Ingredients 11

2/3 cup blanched almonds
1 1/2 cups plus 2 tablespoons granulated sugar, divided
6 cups whole milk
2 cinnamon sticks
Rind of 1 lemon*
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
8 large egg yolks
1 cup white rum or aguardiente**
*Remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
**Aguardiente literally means "burning water" in Spanish. It is a strong (29% or higher) spirit distilled from fruits, grains, and commonly sugarcane. It's available at most liquor stores.

Steps:

  • Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
  • Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
  • In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
  • Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
  • Stir in rum or aguardiente. Serve.

ROMPOPE (MEXICAN EGGNOG)



Rompope (Mexican Eggnog) image

This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.

Provided by AnaMaría

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 8

Number Of Ingredients 5

3 pints whole milk
2 ½ cups white sugar
2 cinnamon sticks
15 egg yolks
1 cup rum

Steps:

  • Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
  • Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 72.3 g, Cholesterol 402.4 mg, Fat 14.2 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 88.5 mg, Sugar 70.9 g

Tips:

- Use fresh, high-quality ingredients for the best flavor. - Chill the rompope for at least 4 hours before serving for a smoother, richer flavor. - Experiment with different types of alcohol to create unique variations of the drink. - Serve rompope in chilled glasses or mugs for a refreshing treat. - Garnish rompope with a sprinkle of ground cinnamon or nutmeg for a festive touch. - Rompope can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Rompope is a delicious and versatile Mexican punch that can be enjoyed on its own or used in cocktails and desserts. With its creamy texture, rich flavor, and hints of spice and liquor, rompope is a unique and special treat that is sure to impress your guests. Whether you are looking for a festive holiday drink or a refreshing summer sipper, rompope is the perfect choice. So gather your ingredients, mix up a batch, and enjoy the delicious taste of this traditional Mexican delight!

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