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4.79 from 33 votes
Two mugs of Rompope next to each other, on a tray.
Rompope Recipe (Mexican Egg Nog)
Prep Time
15 mins
Cook Time
20 mins

This Rompope recipe is a delicious Latin American version of egg nog full of flavor, perfectly creamy, and perfect for the holiday.

Course: Drinks
Cuisine: Mexican
Servings: 8 servings
Author: Gemma Stafford
  • 4 cups (32floz/900ml) whole milk
  • 1 cup (8oz/225g) granulated sugar
  • ¼ teaspoon baking soda
  • 1 cinnamon stick
  • 2 whole cloves
  • teaspoon grated nutmeg
  • 10 large egg yolks
  • ½ cup (4oz/115ml) rum or brandy
  • 1 teaspoon vanilla extract
  1. In a large saucepan over medium heat, combine milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg and bring to a simmer.

  2. Turn off the heat and let the spices steep in the milk for 15 minutes.

  3. While the milk is steeping, set up a large bowl with a strainer over it near the stove.

  4. After the milk has steeped and cooled for 15 minutes, whisk the egg yolks in a small bowl and stir into the milk, whisking constantly.

  5. Turn the heat back on to medium-low and cook the milk and egg mixture, stirring constantly until the mixture is thick enough to coat the back of a spoon.

  6. Immediately strain the mixture to stop the cooking and to remove the cinnamon stick, cloves, and any curds that may have started to form.

  7. Stir in the rum or brandy and vanilla extract.

  8. Serve right away or store in a covered container in the refrigerator for up to two weeks.