Rompope, also known as Rompope de Santa Clara, is the Mexican version of the popular holiday egg nog. The word "rompope" is a derivation of the word "pope."

This is a favorite holiday drink in Mexico, and since Rompope is strong and sweet, it is meant to be sipped in small glasses. Traditionally it is spiked with rum. This addition of whiskey to this customary rum drink marks the Angle influence in this version.

I've slightly adapted this recipe by Huntley Dent in the cookbook The Feast of Santa Fe - Cooking of the American Southwest.

Check out more of Linda's Beverage Recipes.

Mexican Egg Nog (Rompope)

2 cups granulated sugar
8 egg yolks
2/3 cup light cream
1 teaspoon pure vanilla extract
1 (14-ounce) can sweetened condensed milk
2 cups light or dark rum
2/3 cup bourbon
Ground nutmeg.

In a bowl, combine the sugar and egg yolks together until well blended. Beat in the light cream, vanilla extract, sweetened condensed milk, rum, and bourbon until the sugar is dissolved. NOTE: I like to do this in my blender.

Store, refrigerated, in a glass container for more more than a few days. Serve in small glasses or cups. Sprinkle individual cups or glasses of egg not with nutmeg before serving.