Drinks — By Ben on 16 December 2009
Rompope

Rompope

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
Author: 
Recipe type: Drinks
Cuisine: Mexican
 
Ingredients
  • •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
Instructions
  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.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(17) Readers Comments

  1. Great story, I have never heard of this drink before, thanks!

  2. That sounds delicious! We have a similar drink in Colombia, but we use condensed milk in ours…

  3. Oh wow, that looks so good, and perfect for the holiday season! I can imagine wrapping presents while the snow is falling softly outside, with a mug of Rompope Atole to sip on. Well a girl can live in hope, lol!
    Thank you so much for your beautiful SHF submission.

  4. Great story! I love when there is a history!

    This sounds interesting…and may make the holidays waaaay more tolerable. Ha ha! ;)

  5. I love this!!! I am a big eggnog fan, so I know I would love this!

  6. oh I've never heard of this before, I actually like eggnog and this sounds similar.

  7. I’ve never heard of this before but it sounds fragrant and warming and delicious!

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