Rompope is a popular holiday-time Mexican cocktail that’s sweet, creamy, and flavored with warming spices. Often bright yellow in color due to the inclusion of many egg yolks, it’s delicious sipped warm or chilled over ice. Sometimes made with the inclusion of ground almonds, we kept our version a little simpler and nut-free, but still delicious. Rompope is one of many Latin-American versions of creamy spiced cocktails, including Puerto Rico’s coquito or Venezuela’s ponche crema. If you’re an eggnog fan, we have a feeling you’ll love rompope too.
Ingredients
- 4 c.
whole milk
- 2/3 c.
granulated sugar
- 1
(3" to 4") cinnamon stick; plus more for serving (optional)
- 2
whole cloves
- 6
large egg yolks, beaten
- 1/4
to 1/2 c. rum or brandy
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
-
Ground cinnamon, for serving
Description
- Step 1In a large saucepan over medium heat, bring milk, sugar, cinnamon, and cloves to a low boil, stirring occasionally. Reduce heat to medium-low and cook, stirring constantly, until mixture is reduced by about one-third, 15 to 20 minutes. Let cool to room temperature.
- Step 2Whisking constantly, slowly pour in egg yolks. Return pot to stove and cook over low heat, stirring constantly, until mixture resembles an eggnog-like consistency and coats the back of a wooden spoon, 10 to 12 minutes more.
- Step 3Strain mixture through a fine-mesh sieve into a large bowl or pitcher. Stir in rum, vanilla, and salt.
- Step 4Serve warm or chilled. Garnish glasses with ground cinnamon and a cinnamon stick (if using).
