Holiday Mexican Eggnog Recipe (Rompope)

Holiday Mexican Eggnog Recipe (Rompope)
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This holiday Mexican eggnog recipe with brandy and rum, also known as Rompope in Mexico, Central America and South America is creamy and delicious with just the right amount of sweetness and spice.

Our homemade holiday Mexican eggnog recipe (Rompope) is a popular Christmas drink made with alcohol (brandy and rum), milk, honey, vanilla, egg yolks, sugar, cinnamon, allspice and baking soda.

Rompope Mexicano eggnog is the perfect homemade Holiday Christmas and New Year drink that is easy to prepare with or without alcohol.

What Is Rompope?

Rompope or Mexican eggnog is a traditional Latin American yellow drink with a creamy, milky and sweet egg spiced flavor. This Spanish Mexicano eggnog is typically made using brandy and rum or a different alcohol to give it a bit of a kick.

Ready to make some traditional homemade Rompope, Mexican eggnog? Let’s do it!

Ingredients Mexican Eggnog Rompope:

  • 4 cups milk (900 grams) or almond milk
  • 1/4 teaspoon baking soda (2 grams)
  • 1 cinnamon stick
  • 1/4 cup honey (85 grams)
  • 1 cup granulated sugar (200 grams) or sweetener
  • 3/4 teaspoon allspice (1.5 grams)
  • 1 teaspoon vanilla extract (4 grams)
  • 12 large egg yolks (240 grams) beaten
  • 1/4 cup brandy (60 grams) optional
  • 1/4 cup rum (60 grams) or tequila, optional

How To Make Mexican Eggnog (Rompope)?

  1. Add the milk, honey, cinnamon stick, baking soda, sugar and allspice into a medium size pot and bring to a simmer on medium heat about 5 minutes stirring occasionally.
  2. Remove from heat and let the milk mixture steep for 10 minutes.
  3. Strain the milk mixture into another medium size pot, then whisk in the beaten egg yolks until mixture is well combined.
  4. Return back to the heat and cook for about 10 minutes on medium low heat stirring constantly until the eggnog begins to slightly thicken.
  5. The Rompope is ready when it fully coats a spoon.
  6. Strain the mixture once again, then add the vanilla extract, brandy and rum and whisk together.
  7. Serve hot or cooled.

How To Store Rompope?

The best way to store Rompope, Mexican eggnog is in a sealed container inside a refrigerator. The Rompope will keep fresh up to one week.

Other Options To Make Rompope

  • Vegan Rompope Eggnog – You can make vegan Rompope eggnog by substituting the milk with almond or coconut and replacing the eggs with 1 tablespoon of chia seeds.
  • Rompope Mexicano Eggnog Without Alcohol – Rompope Mexicano eggnog can be made without alcohol, simply remove the alcohol from the recipe
  • Rompope Without Baking Powder – You can make this Mexican Eggnog without adding the baking soda, it will still taste great.
  • Maple Eggnog Rompope – To make a Maple eggnog Rompope just substitute the honey with maple syrup.
  • Mexican Eggnog Tequila – You can make the Mexican eggnog with tequila instead of using the brandy and rum, just replace with equals parts.
  • Rompope With Cloves and Nutmeg – Instead of using allspice, add 2 whole cloves 1/4 teaspoon of nutmeg to step one.
Rompope Mexican Eggnog

Rompope Mexican Eggnog

Gimme Yummy
This holiday Mexican eggnog recipe with brandy and rum, also known as Rompope in Mexico, Central America and South America is creamy and delicious with just the right amount of sweetness and spice.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Christmas, Drinks, Easy, Holiday
Cuisine Mexican
Servings 6 cups
Calories 150 kcal

Ingredients
  

  • 4 cups milk 900 grams or almond milk
  • 1/4 teaspoon baking soda 2 grams
  • 1 cinnamon stick
  • 1/4 cup honey 85 grams
  • 1 cup granulated sugar 200 grams or sweetener
  • 3/4 teaspoon allspice 1.5 grams
  • 1 teaspoon vanilla extract 4 grams
  • 12 large egg yolks 240 grams beaten
  • 1/4 cup brandy 60 grams optional
  • 1/4 cup rum 60 grams or tequila, optional

Instructions
 

  • Add the milk, honey, cinnamon stick, baking soda, sugar and allspice into a medium size pot and bring to a simmer on medium heat about 5 minutes stirring occasionally.
  • Remove from heat and let the milk mixture steep for 10 minutes.
  • Strain the milk mixture into another medium size pot, then whisk in the beaten egg yolks until mixture is well combined.
  • Return back to the heat and cook for about 10 minutes on medium low heat stirring constantly until the eggnog begins to slightly thicken.
  • The Rompope is ready when it fully coats a spoon.
  • Strain the mixture once again, then add the vanilla extract, brandy and rum and whisk together.
  • Serve hot or cooled.
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