Traditional Drink of Mexico and the World!
Rompope (rum-po-pe) is a Mexican style Egg Nog conceived in a convent during the Spanish Colonial Era in the city of Puebla. This drink is not originally from Mexico but it has been adopted by the Mexican people as a traditional drink and adapted into traditional customs and practices. Conventionally, Rompope is made with eggs, rum, vanilla, milk, sugar and almonds and is thick with a yellow color due to the egg yolk.
There is an old story that sister Edugives was the only nun at the convent authorized by the church to make and taste the Rompope, which was only used for special occasions. She went to great lengths to convince the convent Mother to let other nuns enjoy this delicious drink. She argued that one small cup a day wasn’t bad for them and, one day, she finally succeeded. The nuns became so efficient at making Rompope, they were able to sell it commercially and raise money for the convent, ensuring its spread and guaranteeing it the popularity it still holds today.
While Rompope is available for purchase in stores, many families still make their own Rompope according to strict family recipes around Christmas and New Years. Additionally, children are customarily allowed a small cup of Rompope on their birthday, despite its alcohol content. Even though it takes its roots from holiday traditions, Rompope is still enjoyed daily over ice or as a desert poured over berries or in traditional Mexican milk cakes.
Here is a GREAT Rompope Recipe!
6.25 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1 cinnamon stick
1 cup top shelf rum
Simmer milk and sugar until mixture is hot, taking care to heat the milk slowly so it doesn’t scald. Blend the almonds in a food processer until they form a paste. Whisk the paste into the milk mixture and let it cool over ice.
Beat the egg yolks until frothy, and slowly add in the milk mixture a little at a time, mixing slowly and continually. Mix in the rum and serve chilled.