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.
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.
- •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
- In a medium pot over medium heat pour water, milk and cinnamon.
- In ½ cup of water dissolve corn starch until smooth.
- Once the water starts to boil add corn starch, rompope and sugar.
- Simmer for 15 minutes. Stir constantly so it doesn’t stick to the bottom of the pan.
- Serve hot, sprinkle some nutmegon top and enjoy!
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