Puebla style eggnog: Rompope

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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