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.”
The Mexican Egg Nog 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. The egg yolks give a yellow hue to this delicious beverage which is served chilled, often over ice. It is rich, velvety, fragrant, and certainly full of cheer.
History: Rumpope was first made at the Santa Clara convent in Puebla, Mexico in the 1600s.
- 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 rum (light or dark)
- 2/3 cup bourbon
- Nutmeg, ground
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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.
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Store, refrigerated, in a glass container for no more than a few days.
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Serve in small glasses or cups. Sprinkle individual cups or glasses of egg nog with nutmeg before serving.
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Serves many.
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Source: I have slightly adapted this recipe by Huntley Dent in the cookbook The Feast of Santa Fe – Cooking of the American Southwest.