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Rompope mexicain

Name: Rompope mexicain
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: MX
Ingredients: 1 litre whole milk; 1 Ceylon cinnamon stick (canela); 200 g sugar; 8 large egg yolks; 1 pinch salt; 1 tsp vanilla extract; 120 ml dark rum (or brandy); to serve ground cinnamon

10m

Prépa

25m

Cuisson

Portions

Moyen

Difficulté

Un lait de poule crémeux au rhum, aux jaunes d'œufs et à la cannelle, né dans les couvents de Puebla.

#mexican#drink#eggnog#rum#cinnamon#christmas#puebla

Portions

10portions

Ingrédients

Nutrition

calories210

protein6g

carbs25g

fat7g

fiber0g

Par portion

Étapes

Infuse the milk

Put the milk and cinnamon stick in a pot of at least 3 litres and bring just to a gentle simmer over medium heat; the extra room stops it boiling over. Turn off the heat, cover and let steep 10 minutes.

1 litre whole milk
1 cinnamon stick

✅ C'est prêt quand : milk smells strongly of cinnamon

⏱10:00

Whisk yolks and sugar

In a bowl, whisk the egg yolks with the sugar and salt for 2-3 minutes until pale and thick.

8 egg yolks
200 g sugar
1 pinch salt

✅ C'est prêt quand : mixture falls off the whisk in thick ribbons

Temper the eggs

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Cook the custard gently

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Strain for silkiness

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Add rum and vanilla

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Chill and serve

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Infuse the milk

1 litre whole milk
1 cinnamon stick

✅ C'est prêt quand : milk smells strongly of cinnamon

⏱10:00

Whisk yolks and sugar

In a bowl, whisk the egg yolks with the sugar and salt for 2-3 minutes until pale and thick.

8 egg yolks
200 g sugar
1 pinch salt

✅ C'est prêt quand : mixture falls off the whisk in thick ribbons

Temper the eggs

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the custard gently

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Strain for silkiness

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Add rum and vanilla

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Chill and serve

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History & Culture

The Story Behind the Dish

📍 Puebla📅 Colonial era🥚 MX

Rompope is said to have been created by Clarisa nuns in the convents of Puebla, who used egg yolks left over from clarifying wine or making other sweets, mixing them with milk, sugar and spices for a restorative drink. Over time it became a treat shared with visitors and sold outside convent walls.

Today it's made in homes and bottled commercially all over Mexico, especially around Christmas and Día de Muertos, when families gather and pour small glasses to toast the season.

⭐ Why It's Famous

It's the Mexican answer to eggnog: silkier and more custard-like, perfumed with Ceylon cinnamon and gently warmed by rum, a festive drink people look forward to every year.

💡 Fun Fact

The exact origin of the name 'rompope' is debated, with some tracing it to older Spanish words for a thick egg drink, but no single story is confirmed.

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