DrinksMedium

Rompope (Mexican Eggnog)

Name: Rompope (Mexican Eggnog)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 200 g Sugar; 0.5 tsp Bicarbonate of soda; 2 Cinnamon stick; 2 tsp Vanilla extract; 1 litre Whole milk; 150 ml White rum or aguardiente; 8 Egg yolks

4.0(1 rating)

45 min (15 prep + 30 cook) Medium 8 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 3 Jun 2026

A creamy Mexican egg-yolk liqueur flavoured with vanilla and cinnamon.

About this recipe

Rompope is a rich, creamy Mexican liqueur made from egg yolks, milk, sugar, vanilla, cinnamon and a splash of spirit. Similar to eggnog but with a uniquely Mexican character, it was first created by nuns in the convents of Puebla during the colonial era.

History & Origin

Rompope was created by the nuns of the Convent of Santa Clara in Puebla during the 17th century, as a way to make use of leftover egg yolks from wine clarification. The nuns of Puebla were famous for their sweets and liqueurs, and rompope became their most celebrated creation. For centuries, the recipe was a jealously guarded convent secret. Today it is an indispensable Christmas drink and is also used as an ingredient in desserts, ice cream, and cakes. The most famous brand, Santa Clara, continues to pay homage to its convent origins.

Estimated cost

£12.75

Total cost

£1.59

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

172

Calories

Protein

33g

Carbohydrates

2.5g

Fat

Fibre

43mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Heat the milk with the cinnamon and bicarbonate of soda over medium heat. Bring to a boil and reduce over low heat. Cook for 15 minutes, stirring occasionally.
💡 The bicarbonate prevents the milk from curdling when the egg yolks are added.
2
Bate the yemas with el sugar until estén pálidas y espumosas (5 minutes).
3
Remove the cinnamon from the milk. Temper the yolks: add a ladleful of hot milk to the yolks while beating quickly, then another. This stops them from scrambling.
4
Pour the egg yolk mixture into the pot with the milk. Cook over low heat, stirring constantly with a wooden spoon, for 10-15 minutes until it thickens and coats the back of the spoon.
5
Remove from the heat, add the vanilla and leave to cool completely. Once cold, stir in the rum.
6
Bottle and refrigerate. Serve well chilled, on its own or over ice. It keeps refrigerated for up to 2 weeks.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

A Guide to Mexican Drinks: From Horchata to Mezcal in the UK

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.