Rompope Rum Delight

This Rompope Rum Delight is Mexico's twist on eggnog, combining the richness of egg yolks, the nuttiness of almonds, and the warmth of cinnamon with a splash of rum-infused milk. It's a delightful holiday drink that's sure to bring cheer to any gathering.

Rompope Rum Delight

A rich and creamy Mexican eggnog with a hint of rum, perfect for the holiday season.

4.65 from 55 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 1/2 tablespoon blanched almonds
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 2 egg yolks
  • 2 tablespoons premium rum

Instructions

  1. In a food processor, blend the almonds into a smooth paste.
  2. In a saucepan, heat the milk, sugar, and cinnamon over low heat until the sugar dissolves. Let it cool for 30 minutes.
  3. Whisk the almond paste into the milk mixture.
  4. In a separate bowl, beat the egg yolks until creamy.
  5. Slowly pour the milk mixture into the egg yolks, stirring continuously until well combined.
  6. Return the mixture to the stove and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  7. Let the rompope cool completely, then stir in the rum before serving.