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Why It Works
- Simmering the milk with cinnamon sticks, lemon rind, and vanilla infuses the beverage with a warm spiced note.
- Pouring the hot milk into the yolk mixture slowly while constantly whisking prevents the yolks from scalding.
Rompope is an eggnog-like combination of milk, egg, spice, and liquor, served during the holidays in Mexico, with some variations in name and ingredients popping up across Latin America. The first rompope was brewed by nuns in the Santa Clara convent in Puebla, Mexico in the 17th century, a derivation of Spanish ponche de huevo. At the time, the Catholic Church was prominent in government and society, and convents often hosted visiting officials and religious dignitaries. As such, fine cuisine was developed in the cloisters with the Clarists garnering much acclaim for their confections and sweets.
Legend has it that one Sister Eduviges requested that the nuns be allowed to enjoy the rompope they had previously only been able to make. They say that even though the recipe is known to contain milk, egg yolks, spices, sugar, and aguardiente or rum and occasional additions like ground almonds or pine nuts, there is one secret ingredient that remains with Eduviges.
Meet the Holiday Drink That’s Even Better Than Eggnog
Cook Mode
(Keep screen awake)
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2/3 cup blanched almonds (about 3 1/4 ounces; 94g)
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1 1/2 cups plus 2 tablespoons granulated sugar (about 11 3/4 ounces; 330g), divided
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6 cups (1.4L) milk
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2 cinnamon sticks
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Rind of 1 lemon (see notes)
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1 teaspoon pure vanilla extract
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1/4 teaspoon baking soda
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8 large egg yolks (about 4 ounces; 112g)
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1/2 to 1 cup (120ml to 240ml) aged rum or aguardiente (see notes)
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In a food processor, pulse almonds with 2 tablespoons sugar until ground to a fine paste.
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In a large heavy-bottomed saucepan, combine milk, cinnamon sticks, lemon rind, vanilla, and baking soda. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
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In large bowl, whisk egg yolks, remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon stick and lemon rind from milk; discard. Slowly pour milk into yolk mixture, constantly whisking, to combine.
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Return mixture to saucepan 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).
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Stir in rum or aguardiente and serve.
Special Equipment
Food processor, large heavy-bottomed saucepan, whisk
Notes
Remove the peel of the lemon with a peeler, making sure to avoid the pith. Add rum or aguardiente to taste—and tolerance! I use Flor de Caña 7-year.
Make-Ahead and Storage
Rompope can be refrigerated in sterilized glass bottles for up to 1 month.