Rompope (Mexican Milk Punch)

Hola Hola!

Today I’m sharing with you a recipe for rompope, a Mexican milk punch similar to eggnog! But before I get to the recipe, I just wanted to share some great news with you! My book, Chicano Eats: Recipes from My Mexican American Kitchen made it onto Forbes “10 of the Best Cookbooks in 2020” list, as well as Food and Wine’s “Favorite Cookbooks of 2020” list, and I heard through the grapevine that it also made it onto the Washington Post’s list of Best Cookbooks of 2020 which is coming out in a couple of days! The book is currently on sale for $21.50 on Amazon, so if you need any stocking stuffers or gifts for foodies in your life, purchase a copy here!

I wish I could come up with the right words to explain just how grateful and proud I am to see all of the hard work and passion I poured into the book pay off! I definitely had moments when I was working on the book where I was stressed and exhausted wondering if anyone was going to even like the book, but getting to watch so many folks (who have never cooked before) get into the kitchen and dominate the more challenging recipes from the book like my birria or mole coloradito makes me so incredibly proud that I’m able to make our cultura and recipes much more accessible.

Today we’re making rompope which makes for a great homemade gift, but let me also share a few more of my favorite items that would make a great gift!

1. Signed Copy of my book Chicano Eats: Recipes from my Mexican-American Kitchen or a gift voucher to one of my cooking classes!
2. OXO Stainless Steel Measuring Cups and Spoons Set – I have two sets of these in my kitchen and I love that they have magnetized handle so they all stick together when you’re done using them!
3. IMUSA Granite Molcajete – This is the molcajete I use! It’s sturdy and looks great on my countertop.
4. Masienda Chef Grade Masa Harina – Make your own tortillas (or tamales) at home with Masienda’s Chef Grade Masa Harina made from single-origin heriloom corn!
5. Instant Pot Duo Nova 8qt Pressure Cooker – I love using my Instant Pot to make Birria, Frijoles de la Olla and Pulled pork, it cuts down the cooking time by about two thirds (an hour)!
6. Caldo Linen Apron – I own a handful of Caldo aprons, and I love them! They’re comfortable, affordable, and they look great!
7. Mondo Guerra Retro Lounge Face Masks – We’re still in the middle of a pandemic, so I couldn’t leave masks out! These masks are made by designer Mondo Guerra from Project Runway and they look amazing! I just ordered all of the Retro Lounge designs and I can’t wait to wear them!
8. Rancho Gordo Heirloom Beans – Rancho Gordo is know for their flavorful heirloom beans, and they also carry dried chiles and other spices!
9. La Vida Verde: Plant Based Mexican Cooking with Authentic Flavor – This book is perfect for Vegans in your life! I’ve worked with Jocelyn before and she is such an inspiration, her recipes bring so much flavor and tradition while keeping everything vegan!
10. OXO 3 Piece Stainless Steel Mixing Bowl Set – These bowls are insulated so you can work with cold or hot contents without burning your hands, and they have a rubber bottom so you don’t have to worry about the bowls slipping and sliding!
11. Gran Centenario Reposado Tequila – Gran Centenario makes my favorite tequila! It’s incredibly smooth and affordable!
12. 10.5 Inch Round Lodge Cast Iron Griddle – This Cast Iron Griddle is perfect for anyone looking to purchase a comal. It’s made from cast iron, so it’s going to conduct heat well (and evenly) and will last you a very long time!

Rompope, is a Mexican milk punch made with egg yolks, milk, sugar, and alcoholic spirits like rum or brandy. Quite a few Latin American countries have their own version of the drink but Mexican rompope is said to originate in Puebla, Mexico where the nuns from the Santa Clara convent took Ponche de Huevo from Spain and made it their own. I personally find store-bought rompope to taste like eggs and cheap alcohol, so I was excited to put a spin on it.

My take on rompope starts by infusing milk with cinnamon and nutmeg, then you take that mixture and use it to temper (cook) the egg yolks, and it is then sweetened with condensed milk and for spirits, I used brandy and a touch of hazelnut liqueur to ensure the rompope has many different layers of flavor. Rompope receives it’s bright yellow hue from the excessive number of yolks used, so in the interest of not using as many, I decided to introduce condensed milk to sweeten it but also to ensure the rompope was still rich and creamy without having to let so many egg whites go to waste.

With Christmas coming up, homemade rompope makes for a great gift, and if you happen to make this, tag me and let me know if you enjoyed it!