Skip to Content

Rompope (Mexican Eggnog) Recipe

Rompope (Mexican Eggnog) Recipe

Rompope is a dairy-based alcoholic drink similar to eggnog made using milk, sugar, spices, egg yolks, vanilla and rum. The milk and sugar are heated up to infuse with the spices. The egg yolks are beaten first, before adding into the milk mixture and the alcohol is added last.

Rompope is most often associated with Mexico and is often known as Mexican Eggnog, but it is also popular in other parts of Central and South America such as Nicaragua, Ecuador, Costa Rica, Guatemala, El Salvador, Honduras and Belize. In Ecuador it is made with condensed milk and orange peel while in Nicaragua it is served warm.

In other countries it may contain coconuts or tree nuts like almond and walnut or made with aguardiente, an anise flavored liquor.

Rompope is a Mexican holiday staple commonly served during Las Posadas – a series of celebrations around Christmas time which lasts nine days. It is enjoyed right up to Three Kings Day which falls in January.

Origin & Cultural Significance

Rompope is believed to have first been made in the Puebla region of Mexico at a convent in the 1600’s with its inspiration coming from egg punch or Ponche de Huevo from Spain. At the time convents were used to host gatherings for persons of religious leaders and government officials.

Rompope in a glass

Mexican Rompope Recipe

Yield: 6 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Rompope is a dairy-based alcoholic drink similar to eggnog made using milk, sugar, spices, egg yolks, vanilla and rum.


  • Whole milk - 4 cups
  • Sugar - 1 cup
  • Baking soda - 1 pinch
  • Mexican Cinnamon - 1 stick
  • Cloves - 2
  • Egg yolks (large) - 12
  • Nutmeg (ground) - 1/8 tsp
  • Vanilla - 1 tsp
  • Rum or Brandy - ½ cup


  1. Mix the milk, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda in a saucepan and stir.
  2. Place the saucepan over medium-high heat and bring to a boil.
  3. Turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves flavors
  4. Turn off the heat and remove the saucepan from the stove to cool.
  5. While the milk is cooling, whisk the egg yolks until they are a pale yellow.
  6. Slowly pour the whisked egg yolks into the already-cooled milk, then stir.
  7. Once it is completely incorporated, place the saucepan back on the stove top and turn the heat on to medium-high, stirring frequently.
  8. Cook the mixture, frequently stirring again to avoid curdling, for about 5-7 minutes or until the mixture become thick.
  9. Remove from heat and pass through a sieve to discard cinnamon sticks and cloves
  10. Add rum or brandy, and mix well.
  11. Pour into another container with a lid and let it cool for a couple of hours then refrigerate. The Rompope will taste best if you let the flavors combine by storing it in the fridge for a few days but can be enjoyed right away.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 385mgSodium: 102mgCarbohydrates: 43gFiber: 0gSugar: 42gProtein: 11g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

Photo Credit: Gabriel Saldana

Share on Social:

Skip to Recipe