Rompope is a traditional Ecuadorian beverage that is enjoyed during the Christmas season. It combines milk, egg yolks, & warming spices, and is usually spiked with rum or aguardiente (liquor made from sugar cane).
Some versions are made with orange peel and condensed milk, but we prefer it with just milk and spices. Rompope is also popular throughout Latin America and it is made slightly differently in each country. Some Mexican Rompope recipes, for example, call for almonds, and Guatemalan versions include nutmeg.
Ingredients
Equipment
Method
- Add the milk and spices to a small pot and simmer gently for 15 minutes. Turn off the heat and let the spices steep for another 15-20 minutes.
- Strain out the spices. Add 3 egg yolks to the milk. Use an immersion blender to blend until frothy. Heat gently, stirring often, for about 10 minutes.
- Remove from the heat. Let cool for 5 minutes or so and serve hot, with rum, if desired; or cool to room temperature, add the rum and then refrigerate for an hour or more before serving. Store in the refrigerator and consume within a few days.
