Rompope is popular Latin American drink that is consumed during the Christmas season. This milky cocktail is very similar to eggnog and has many different variations; the original was called rompon and originated in Spain. Rompope is very popular in Mexico, especially in Puebla, where the Mexican version of this drink was created. The Mexican version is sometimes made with almonds and other nuts. In some parts of Central America it is also known as rompopo. In Venezuela, it is known as ponche crema. In Peru, they call it caspiroleta and make it with pisco. The Puerto Rican version is called coquito and is made with coconut milk. In Chile, it is made with coffee and known as cola de mono or monkey’s tail. In Brazil, it is called licor de ovos or egg liqueur. Rompope is also known as ponche de leche or simply ponche in some countries.
In Ecuador we also call it rompope or ponche de leche and we make it with milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente. Aguardiente is a type of sugar cane liquor, similar to rum and cachaca; it is the main domestic alcohol in Ecuador. I usually make a large batch of rompope to have on hand during the holiday get-togethers. I make half of it non-alcoholic for the kids and the other half is for the adults. Rompope can be served warm or cold, my kids prefer it warm and I also prefer the kid friendly version warm, but I like the adult version cold. The egg yolks help thicken the rompope and give it that richness, you can use between 8-12 based on your preference. Also, the rompope with aguardiente gets diluted and therefore less thick, so keep this in mind when making it. If you ever want to thin it out you can add additional milk, cream or half and half to the rompope, just mix it well. Salud!
Rompope is popular Latin American drink that is made with milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente or rum.
- 2 liters milk, about 8 cups
- 1 cup sugar
- 1 tsp. vanilla
- 1 orange peel
- 8-12 egg yolks, adjust based on the level of thickness and richness that your prefer
- 2 cups cream or half and half
- 1 cup condensed milk
- Aguardiente to taste – I use about 1 cup per each liter of rompope for a lighter version and 2 cups for the mega-strong version
- Condensed milk and sugar for decorating glass rims and ground cinnamon to sprinkle
- Combine the milk with the sugar, vanilla and orange peel in a pot and bring to a boil, cook on low for about 30 minutes, stir occasionally to prevent it from boiling over.
- Blend the egg yolks with the condensed milk until well mixed. You can also use a whisk and mix them in a bowl until creamy. Add the cream at the end and blend gently to keep it from getting too thick, or use a whisk to mix in the cream or half and half.
- Add a cup of the milk into the egg yolk mix and stir it well, then slowly add the egg yolk mix to the milk and stir well. Cook over low medium heat, stirring consistently, until the mix starts to thicken, and do not let it boil.
- Cool down completely and then stir in the aguardiente. If you want it less thick add additional milk, cream or half and half.
- Refrigerate until ready to serve. Can be served warm or cold based on your preference.
- Decorate glass rims with condensed milk and sugar. You can also sprinkle some ground cinnamon over the drinks when serving.