Cuisine  |  See all recipes with eggs beverages or in region Puebla

Puebla style eggnog: Rompope by Karen Hursh Graber © 1997

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlike north-of-the-border eggnog, rompope already contains alcohol, although in a small proportion, so it does not require the addition of rum or brandy, as is the custom in the US.


  • 2 quarts milk
  • ½ teaspoon baking soda
  • 2 cinnamon sticks
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 12 egg yolks, beaten
  • 1 cup grain alcohol (96 proof) or 2 cups rum

In a large saucepan, bring the milk to a boil with the baking soda and cinnamon. Remove from heat and allow to cool. Boil again, remove from heat, and cool again.

Stir in sugar, vanilla and beaten egg yolks. Return mixture to the heat and simmer over a medium flame, stirring constantly, until the bottom of the pan can be seen when stirring. Remove from heat and allow to cool. Stir in grain alcohol or rum.

Makes 8-12 servings.


Link to source articles
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
The comadre and her sixteen children, or how I started cooking Mexican food
Nuts Star in Mexican Holiday Cooking
A Mexican Christmas dinner: Tamales, turkey, tejocotes
Published or Updated on: August 1, 1997 by Karen Hursh Graber © 1997
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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