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Mexican Eggnog - Rompope

Made with milk, eggs, almonds, and spices, every sip has all of the flavors of the holidays but with an added twist!


6 cups milk

1 1/4 cups sugar

1 cinnamon stick

1 clove

1/4 teaspoon ground nutmeg

1/3 cup slivered almonds

1 teaspoon vanilla extract

8 egg yolks, whisked

1/2-1 cup dark rum, for serving


Add milk, sugar, cinnamon stick, clove, and ground nutmeg to a large pot over medium heat. Whisk together to combine.

Bring to a simmer, whisking every minute or so to ensure that the milk doesn’t burn. Remove from heat.

Carefully transfer 2 cups of the sweetened milk mixture to a small bowl. Add the slivered almonds and set aside.

Let the sweetened milk mixture and the soaking slivered almonds sit for 30 minutes to cool down.

Remove and discard the cinnamon stick and clove from the milk mixture with a slotted spoon. If the cinnamon stick broke into small pieces, pour the mixture through a strainer to remove it.

Add the soaked almonds and the liquid into a blender and blend until completely smooth. Depending on the power of your blender, this could take anywhere from 1-4 minutes on the highest setting.

Add the blended almond milk and vanilla extract to the pot. Whisk together to combine.

Slowly pour in the egg yolks, whisking constantly until they’ve all been incorporated into the milk mixture.

Place the pot over medium-low heat for 12-15 minutes, whisking the mixture every minute or so, until it has thickened enough to coat the back of a spoon.

To serve warm, add 1/2 to 1 cup of rum and whisk to combine. Serve in mugs topped with a sprinkle of cinnamon.

To serve cold, add 1/2 to 1 cup of rum and whisk to combine. Let the mixture cool for 1 hour, then cover and refrigerate until completely chilled. Serve in cups over ice topped with a sprinkle of cinnamon.

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