Rompope, also known as Rompope de Santa Clara and Mexican Egg Nog,
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
Mexican Egg Nog (Rompope) Recipe:
Yields: serves many
Prep time: 10 min
2 cups granulated sugar
2/3 cup light
1 teaspoon pure vanilla extract
1 (14-ounce) can sweetened condensed milk
2 cups light or dark rum
2/3 cup bourbon
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 no more than a few days.
Serve in small glasses or cups. Sprinkle individual
cups or glasses of egg nog with nutmeg before serving.