Eggnog

Homemade Rompope recipe, a delight to enjoy as an appetizer. It is made from milk, cinnamon, eggs, rum or brandy, among other ingredients.

I read somewhere that when you move to another country, one of the things you miss the most is the food from your homeland. You can adapt to the new climate, culture and customs, but the taste of home food can never be replaced. Unfortunately, it can sometimes be difficult to prepare those meals, since not all the ingredients are available where you are now.

Eggnog, delicious homemade recipe

For me, one of the things I miss about Mexico is Rompope, a drink very similar to punch made from milk and eggs. In the United States, they make a similar drink known as Eggnog. In Mexico, eggnog is available in most supermarkets and liquor stores, but it is not sold here in the United States.

But eggnog is easy to make at home, so one day I tried it and the results were really good! So every year-end here at “Mexico in my Kitchen” it is time to prepare  Homemade Rompope. 

How to make homemade eggnog?

Rompope is a famous drink originating from the city of Puebla, in the state of the same name. Its origins date back to colonial times, when the nuns of the Santa Clara convent used to prepare it for the priests and other religious authorities of the Catholic Church.

Over time, the drink’s popularity surpassed the walls of the convent, and the nuns sold it as a means of income, along with the mole paste, cookies, sweets, and other items they prepared. Today, Rompope (along with Tequila and Mezcal) has a privileged place among traditional Mexican drinks.

The Rompope recipe includes milk, egg yolks, sugar, cinnamon, baking soda and some type of alcohol. The different flavors can be given with nutmeg, vanilla, almonds, pecans, orange blossom water, cloves, pine nuts and even pistachios.

I hope you enjoy this drink with your friends and family this winter season or all year round.

Homemade Mexican Eggnog Recipe

Ingredients

• Whole milk
• Sugar
• Sodium bicarbonate
• Mexican cinnamon
• Cloves
• Egg yolks.
• ground nutmeg
• Vanilla
• Rum or Brandy

Grades:

• * You can adjust the amount of nutmeg to your personal taste. Usually a pinch of ground nutmeg will do the trick.
• **The same concept applies to the amount of alcohol: you can reduce or increase the amount as you like.

Instructions:

• Mix the milk, cinnamon, cloves, sugar, nutmeg and a pinch of baking soda in a saucepan and stir well. Place the pot over medium-high heat and bring to a boil. Then lower the temperature and cook for about 8-10 minutes, allowing the milk to absorb the flavors of the cinnamon and cloves.
• Turn off the heat and remove the pot from the stove to cool.

• While the milk is cooling, beat the egg yolks until pale yellow. You can use the mixer for this step.
• Slowly pour the egg yolk mixture into the cold milk and stir. Once everything is fully incorporated, place the saucepan back on the stove and turn it on to medium-high heat, stirring frequently. Cook the mixture, stirring frequently to prevent curdling, for about 5-7 minutes, or until the mixture begins to thicken.
• Remove from heat and pass through a strainer to remove cinnamon sticks and cloves. Add rum (or brandy) and vanilla, mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste better if you let the flavors combine, store it in the refrigerator for 2 weeks. Although you can consume it immediately.

Serve sprinkled with a pinch of ground cinnamon or nutmeg.