Mexican Eggnog


Preparation info
  • 6 to 8

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Rompope is the super-rich eggnog of Mexico. This recipe, which I first encountered in Guadalajara, is a simple version that can be turned into a dessert topping simply by reducing the amount of fresh milk to obtain the desired consistency.


  • 1 can (14 ounces) condensed milk
  • Same amount of fresh milk; use the can to measure
  • 6


Place the condensed milk, fresh milk, and egg yolks in a blender and process for 30 seconds, or until smoothly mixed. Add the rum and process for 30 more seconds. Chill thoroughly before serving.