Mexican Eggnog


Preparation info
  • Makes about

    3¾ quarts

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

When i was growing up, my parents would allow us to have a small glass of rompope at Christmas, and to me it still has the aura of a special treat. Bottled versions are widely sold in Mexico (in fact, I think that was what my family used). But in many homes, it is made fresh. Señora Rosaura Reyes de Pardiño, the matriarch of the family with eponymous restaurants in Mexico City and Boca del Río, shared her recipe with me.

Please note that there is no substitute for the condens