Rompope (Mexican Eggnog)

[Photograph: María del Mar Sacasa]


  • Remove the peel of the lemon with a peeler, making sure to avoid the pith.
  • You can refrigerate the rompope for up to 1 month in sterilized glass bottles.
  • Add rum or aguardiente to taste—and tolerance! I use Flor de Caña 7-year.

Rompope (Mexican Eggnog)

About This Recipe

Yield:Serves 6 to 8
Active time:20 minutes
Total time:2 hours, 40 minutes
Special equipment:food processor, large heavy-bottomed saucepan, whisk
This recipe appears in: Rompope and Coquito: Holiday Drinks from Mexico and Puerto Rico


  • 2/3 cup blanched almonds
  • 1 1/2 cups plus 2 tablespoons sugar
  • 6 cups milk
  • 2 cinnamon sticks
  • Rind of 1 lemon (see notes)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 8 large egg yolks
  • 1/2 to 1 cup aged rum or aguardiente (see notes)


  1. 1

    Pulse almonds with 2 tablespoons sugar until ground to a fine paste.

  2. 2

    Bring milk, cinnamon sticks, lemon rind, vanilla, and baking soda to boil over medium-high heat in large heavy-bottomed saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.

  3. 3

    In large bowl, whisk egg yolks, remaining 1 1/2 cups sugar, and almonds until thick and pale. Remove and discard cinnamon stick and lemon rind from milk. Constantly whisking, slowly add the milk to the yolk mixture.

  4. 4

    Return mixture to pan and cook over low heat, stirring and scraping the bottom and sides of the pan constantly until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours (see notes).

  5. 5

    Stir in rum or aguardiente and serve.


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