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This drink could best be described as cooked eggnog. It keeps well if chilled but seldom gets the chance.

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Makes about 1.75 litres/3 pints/7½ cups

1 litre/1¾ pints/4 cups milk
225 g/8 oz/1 cup granulated sugar
5 cm/2 in cinnamon stick
50 g/2 oz/½ cup ground almonds
12 large egg yolks
475 ml/16 fl oz/2 cups medium rum


Combine the milk, sugar and cinnamon in a large saucepan. Simmer over a very low heat, stirring constantly, until the sugar has dissolved.

Cool to room temperature. Remove the cinnamon stick and stir in the ground almonds.

Beat the egg yolks in a bowl until they are very thick and pale.

Add the egg yolks to the almond mixture a little at a time, beating well. Return the pan to the heat and cook gently until the mixture coats a spoon. Cool.

Stir in the rum. Pour into a clean dry bottle and cork tightly. Keep in the fridge for 2 days before serving as an aperitif or liqueur.

Cook’s Tip:- Try serving this over lots of ice in a tall tumbler for a deliciously long drink.

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