Traditional Rompope recipe made with milk, eggs, spices, and spiked with alcohol. This rich, creamy, and sweet Latin American drink will instantly cheer up your Christmas season! Enjoy chilled if you’re at the tropic or warm it up for a cozy drink! This is how it’s made in Ecuador: Happy Holidays from the equator!!
What is Rompope?
Today we’re making Rompope, often referred to as the Latin American version of eggnog. Just like eggnog, this is a drink made with milk, eggs, and spices that’s enjoyed throughout the Christmas season.
It’s sweet, creamy, and usually spiked as hell either with aguardiente (a liquor made of sugar cane) or rum.
Many people enjoy it chilled but I personally prefer it as a hot drink because of the cozy cinnamon flavor and maybe, partly, because I grew up in a country where Christmas was all ice and snow so that’s what I’m used to. Down here though, it makes sense to serve it as a cold drink because Christmas season is hot as hell (lovin it though)!!
Depending on the country and even region, you may come across this drink with a different name (I know up in Venezuela they call it “Ponche Crema”) and *slightly* different ingredients. I’ve seen some add orange or lemon peel to it, for example. And I’ve also seen people make this with instant pudding (flan) but I recommend making it from scratch for best flavor!
Is there alcohol in Rompope?
Yes, yes!! You can, of course, add as much as you’d like but it’s usually pretty spiked and you can definitely tell you’re having an alcoholic drink.
You can leave it out if you plan on serving this to kids or people that can’t have alcohol, of course, but traditional Rompope does have alcohol in it.
What type of alcohol is in Rompope?
This may depend on the region or country you’re in. In Ecuador, it’s usually spiked with aguardiente (a liquor made of sugar cane) or rum, depending on the area and family. I prefer rum but you can give both versions a try! Other countries may use other liquors though.
What does Rompope taste like?
Rompope is a very rich and creamy drink. The main flavors are usually cinnamon, cloves, vanilla, and either rum or aguardiente. It’s flavorful and sweet, perfect for the Holiday season.
If you’ve had eggnog, it’s pretty similar to that.
Rompope Recipe Ingredients
You’ll find the full Rompope recipe + ingredients in the recipe card down below but this is what you’ll need:
- Milk. You need cow milk for this drink.
- Sugar. Use white granulated sugar. You can adjust the amount of sugar to your liking but I will be providing the amount I use in the recipe card down below. Traditionally, you want to use about 1 cup of sugar/liter (1 liter is about 1/4 gallon).
- Cinnamon. I recommend using whole cinnamon so it can really infuse the milk and you can easily take it out without having to mix in the ground cinnamon but ground also works. If using ground, make sure it’s good quality for best flavor.
- Cloves. I like to keep it simple and stick to cinnamon and cloves but if you love spices and want to add more you can also try nutmeg, allspice, and even orange peel.
- Egg yolks. Use fresh room temperature eggs to avoid curdling.
- Vanilla extract. Make sure you’re using high-quality vanilla extract since this is one of the main flavors you’ll be able to taste.
- Rum or aguardiente. The choice is up to you. I like rum because it really adds some depth and coziness to this drink but aguardiente is great too. It really depends on what you like best and what you have on hand.
How to make Rompope recipe
You’ll find the full Rompope recipe + ingredients in the recipe card down below but this is what you’ll do:
- Infuse the milk with your spices. For this, you want to add the milk, sugar, and all the spices you plan on using to a large pot over medium heat and allow the milk to reach a simmer then lower the heat. Do not let the milk to boil or scorch, I recommend stirring often if not continuously. Make Rompope with a wooden spoon or silicone spatula to avoid any chemical reactions. The goal is to warm up the milk and allow the spices to infuse it. Meanwhile, beat the egg yolks in a separate bowl until smooth.
- Add the egg yolks. You want to temper the egg yolks before adding them to your milk to avoid curdling. This means you will allow them to gradually match the temperature of the milk before adding them in, it’s very easy. Here’s how to do it: transfer some of the milk to a bowl, then slowly pour it into the egg yolks while continuously stirring the yolks. Keep stirring until the mixture is combined and smooth, then slowly transfer it back into the main pot while stirring continuously. Keep cooking until it thickens a bit. Turn off the heat and mix in the vanilla.
- Strain. Pass the mixture through a fine mesh sieve. This step will help you remove any whole spices or ground spice that didn’t fully blend in.
- Spike away. Allow the rompope the cool down, then pour in the liquor and mix well. Serve chilled or warm.
How long does Rompope keep?
Rompope keeps for up to 3-4 days when refrigerated. It doesn’t keep very long because the ingredients used are highly perishable.
How do you store Rompope?
You can safely store Rompope in a clean glass bottle or bowl in the refrigerator for up to 3-4 days.
HAPPY HOLIDAYS FROM THE EQUATOR!! I hope you’ll love this Rompope Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
HERE ARE MORE ECUADORIAN RECIPES YOU’LL LOVE:
- Pan De Yuca Recipe (aka Pan De Queso)
- Rosca De Reyes Recipe (Latin American Three Kings Cake)
- The Best Coca Cola Chicken Recipe
- Chicken And Yellow Rice (Arroz Con Pollo)
Rompope Recipe
Ingredients
- 4 cups (1 lt) whole cow milk
- 1 cup (250 g) white granulated sugar
- 1 stick whole cinnamon (or 1 tsp ground, or to taste)
- 16 whole cloves (about 1/2 tsp whole cloves or 1/4 tsp ground, or to taste)
- 5 egg yolks (fresh, at room temperature)
- 1/2 tsp vanilla extract
- 1 cup (250 ml) rum or aguardiente (or to taste)
Instructions
- Infuse the milk with your spices. Add the milk, sugar, cinnamon, and cloves to a large pot over medium heat and allow the milk to reach a simmer. Do not let the milk to boil or scorch, I recommend stirring often if not continuously with a wooden spoon or rubber spatula. Meanwhile, in a separate bowl, beat the egg yolks until smooth. Once the milk is simmering, lower the heat to low.
- Add the egg yolks. You want to temper the egg yolks before adding them to your milk to avoid curdling. To temper the egg yolks, transfer some of the milk to a separate bowl, then slowly pour it into the beaten egg yolks while continuously stirring the yolks. Keep mixing until the mixture is combined and smooth, then slowly transfer it back into the main pot while stirring continuously. Keep cooking over low heat for about 8-10 minutes or until it thickens a bit then turn off the heat and mix in the vanilla until combined.
- Strain. Pass the mixture through a fine mesh sieve. This step will help you remove any whole spices or ground spice that didn't fully blend in.
- Spike away. Allow the rompope the cool down, then pour in the liquor and mix well. Serve chilled or warm.
Notes
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