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 in the tropics or warm it up for a cozy drink! This is how it’s made in Ecuador and Colombia, but every country, region, and family has their own twist!
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 and it’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. It can be enjoyed chilled or warm.
Depending on the country and even region, you may come across this drink with a different name and slightly different ingredients (I think up in Venezuela they call it “Ponche Crema”).
Why you’ll love this recipe:
- Flavorful. Making homemade Rompope from scratch with the right ingredients will give you all the flavor! You’ll ditch the store-bought version once you try this!
- All the tips to avoid curdling. This recipe comes with all the tips and step-by-step instructions needed to guarantee your success when making your first batch of Rompope! No curdling, no stress!
- Quick and easy. This drink is ready in under an hour and it’s very easy to prepare!
Is there alcohol in Rompope?
Yes, yes!! You can, of course, add as much as you’d like but yes, it’s usually spiked. You can leave the alcohol out if you plan on serving this to kids or people that can’t have it, of course.
What type of alcohol is in Rompope?
This may depend on the region or country you’re in. In Colombia, 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.
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 full-fat cow milk for this drink: you want flavor and creaminess.
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) but, but again, the full measurements will be in the recipe card below.
Cinnamon. I recommend using whole cinnamon so it can really infuse the milk and remove it once you’re done. Ground cinnamon will also work but you’ll have to really mix it in to avoid any clumps once you add it in.
Cloves. Again, I recommend whole for the same reason. 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. Don’t throw away the egg whites: save them to make some Coconut Macaroons, meringue kisses, or even just an omelette!
Vanilla extract. Make sure you’re using high-quality vanilla extract since this is one of the main flavors!
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:
STEP ONE: Infuse the milk with your spices. Add the milk, sugar, and all the spices 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.
STEP TWO: 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.
STEP THREE: 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.
STEP FOUR: 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!! 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 🌈💘
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 teaspoon ground, or to taste)
- 16 whole cloves (about 1/2 teaspoon whole cloves or 1/4 teaspoon ground, or to taste)
- 5 egg yolks (fresh, at room temperature)
- 1/2 teaspoon 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.
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