Rum what? Rompope (rum-po-pe) is a Mexican egg punch created in the colonial era in the convents of the city of Puebla. Made with eggs, rum, vanilla, cow milk, sugar and almonds, this is a variation of the traditional eggnog from Spain that was brought to America in the 16th century. It is believed that sister Edugives was the only nun authorized by the church to taste it since she was in charge of making it for special occasions and visitors. She went to great lengths to convince the church to let other nuns enjoy this delicious drink. She argued that one small cup a day wasn’t bad for them and she finally succeed in her quest.

This drink became so popular in the colony of the New Spain that the convent decided to market it to generate revenue for the convent. This drink is not of Mexican origin but it has been adopted by our culture. It is now a very popular drink in the Christmas season, like any other eggnog, and it is used in the preparation of countless desserts and drinks such as atole.

Rompope Atole

Atole (from the Nahuatl atolli) is a hot drink also very popular during the Christmas celebartions. When an atole flavor is chocolate it is called champurrado, but there is another difference, atole can be thickened with corn masa or corn starch. I decided to make some rompope atole last night because I am feeling very festive and it’s been very cold in our corner of the world.

Rompope Atole
Recipe type: Drinks
Cuisine: Mexican
  • •1 lt (4 cups) water
  • •1 can (12 oz or 35o ml) evaporated milk
  • •1 stick of cinnamon
  • •3 TBSP corn starch
  • •250 ml (1½ cups) rompope or eggnog [the adult kind ;)]
  • •1/4 cup sugar
  • •ground nutmeg
  1. In a medium pot over medium heat pour water, milk and cinnamon.
  2. In ½ cup of water dissolve corn starch until smooth.
  3. Once the water starts to boil add corn starch, rompope and sugar.
  4. Simmer for 15 minutes. Stir constantly so it doesn't stick to the bottom of the pan.
  5. Serve hot, sprinkle some nutmegon top and enjoy!

Rompope Atole

¡Buen provecho!

This atole is my entry for Sugar High Fridays #60 – Holiday Edition. This month’s event is hosted by Nic of Cherrapeño.


  • I'd love to have a big cup of that after coming in from shoveling the snow away!

  • Magnificent recipe Chico. I love the historical tale about eggnog as well. Have you ever tried Chocolate Eggnog? It's very good. Have a lovely holiday my friend. Will you be in Mexico or here? Well, where ever you are, naughty or nice, have a grea one. 😉

  • I hope you have a wonderful celebration with plenty of Rompope Atole for the holiday season.

  • What an interesting bit of information on this Rompompe (not sure what I made of the name on Flickr… lol) Looks wonderful!

  • I have never heard of Rompope before but it sounds delicious and I'd love a cup of that hot Atole you made.

  • This really sounds so yummy about now. I've heard of it before, but had no idea of the history. Thanks for sharing the recipe. Now, to figure out the best way to spike it! Hahahaha!

  • Rompope and atole are new words to me; interesting to combine them and make a really special holiday drink. All the best to you for the season and the new year.

  • Thanks for sharing this with us Ben! Sounds very interesting and I love the nun story associated with it!

  • What a delicious drink that you are sharing.

  • Very interesting post, Ben. I see Rompope in my local Mexican grocery store circular all the time. The brand they advertise most often has a nun on the label, and I always wondered about it, but never remembered to take the time to Google it. Thank you for the history, and the recipe. It sounds really delicious.
    Wishing you a great holiday season, and a Merry Christmas. :-)

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