Rompope (Mexican Eggnog)
Mexico's silky, cinnamon-scented eggnog: milk simmered with cinnamon and cloves, thickened with yolks and spiked with rum. Sip it small and cold after a holiday meal.
- Time
- 75 min
- Difficulty
- Medium
- Method
- Built in glass
- Glass
- Wine glass
Ingredients
Amounts below make 6 servings (the full recipe).
- Milk — 4 cups whole milk4 cups (32 oz)
- Sugar — ⅔ cup32 tsp
- Cinnamon sticks1
- Whole cloves2
- Egg yolk6
- Rum — ¼ cup, up to ½ cup rum or brandy, to taste2 oz
- Vanilla extract — 1 tsp1 tsp
- Salt¼ tsp
21+ · Please drink responsibly. Learn more
Garnish: Ground cinnamon
Batching tip: mix everything except ice up to a few hours ahead and keep it chilled. Pour over fresh ice to serve.
How to make it
- 1
Simmer the milk with the sugar, cinnamon stick and cloves until reduced by about a third. Let it cool.
- 2
Whisk the egg yolks in a bowl, then slowly whisk in a little of the warm milk to temper them. Stir the mixture back into the pot and cook gently, stirring constantly, until lightly thickened. Do not let it boil.
- 3
Strain into a bowl or jar.
- 4
Stir in the rum, vanilla and salt, then chill until cold.
- 5
Serve in small glasses with ground cinnamon.
Bar gear
Equipment for this drink
Tools you'll need
- JiggerA double-sided measure so every drink comes out the same. Look for one marked in ½ and ¼ oz.
- Bar spoonA long, thin spoon for stirring, layering and fishing out cherries.
- PitcherFor batching a round of drinks before guests arrive.
Recommended glassware
- Wine glassDoubles as the go-to glass for spritzes and sangria.
No shaker? A clean jar with a tight lid works. Build your home bar →
Recipe source: Delish (Lena Abraham) — Rompope. Quantities and basic method are factual. Description and steps are original Mixistry copy. Last updated 2026-10-11.
Contains alcohol. For adults 21+ (or the legal drinking age where you live). Please enjoy responsibly.
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