Rompope

Rompope

Egg cream

By
From
My Abuela's Table
Serves
4

Mexico's version of egg nog. Rompope was originally produced in the convents of the city of Puebla in the colonial period.

Ingredients

Quantity Ingredient
4 cups water
4 egg yolks
1 tin condensed milk
1 cup milk powder
2 cinnamon sticks
125ml light or dark rum or brandy
ground cinnamon, for garnish

Method

  1. Heat water slowly in a medium-sized saucepan.
  2. Meanwhile, in a bowl, combine the egg yolks with the condensed milk. Set aside.
  3. When the water is warm, add the milk powder and egg yolk mixture and cinnamon sticks broken in half.
  4. Stir over low heat constantly, allowing the mixture to thicken for 5–10 minutes.
  5. Remove from heat and add the rum or brandy, stirring constantly.
  6. Let the rompope cool and serve in small glasses with ground cinnamon sprinkled on top.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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