Rompope
Rompope is a Mexican egg-yolk liqueur made by cooking milk, sugar, cinnamon, and vanilla into a custard base, then whisking in egg yolks and a spirit, usually rum or aguardiente. It's thick, sweet, and pale yellow, closer in texture to a drinkable custard than a typical liqueur, and originated with nuns in Puebla in the colonial era who adapted it from Spanish and Filipino egg-based drinks.
Varieties
Some producers make a version without alcohol for cooking or for serving to children, sometimes labeled 'rompope sin alcohol.' There's also a thicker, more custard-like homemade style common in central Mexico versus the thinner, more pourable commercial bottled versions.
Buying tips
Look for rompope labeled with a specific egg-yolk content or brands from Puebla, which tend to use more yolks and less filler than mass-market versions. Check the label for alcohol percentage, since some bottled versions are quite low-proof (around 10-15%) while artisanal batches run higher. Shake or check for separation before buying if the bottle is glass; heavy curdling can mean poor storage.
Substitutes
Eggnog spiked with dark rum — 1:1 plus 1 tbsp rum per cup
Store-bought eggnog is thinner and less egg-forward than rompope; add rum and a pinch of ground cinnamon to close the gap.
Coquito (Puerto Rican coconut eggnog) — 1:1
Coconut-based rather than dairy custard, sweeter and richer, but works in the same desserts and drinks.
Advocaat — 1:1
A Dutch egg liqueur with a similar custardy consistency, though usually less cinnamon and vanilla forward; add a pinch of cinnamon to match.
Homemade vanilla-cinnamon custard with rum — 1 cup custard plus 2-3 tbsp rum per cup rompope needed
Whisk egg yolks, milk, sugar, cinnamon, and vanilla over low heat until thickened, then stir in rum off heat; closest flavor match when rompope isn't available.
Sweetened condensed milk thinned with milk and rum — 1:1
Lacks the egg-yolk richness but gives a similar sweetness and pourable body for drizzling or mixing into coffee.
Storage
Unopened commercial rompope keeps for several months in a cool, dark pantry due to its alcohol and sugar content. Once opened, refrigerate and use within 2 to 3 weeks; shake well before pouring since the custard base separates slightly over time. Homemade rompope should be refrigerated immediately and used within about a week because of the raw or lightly cooked egg yolks.
How to use
Drink rompope chilled on its own over ice, stir it into coffee or hot chocolate in place of cream, use it as the liquid in flan, tres leches cake, or rice pudding, or drizzle it over pound cake and fruit. It also works whisked into pancake or French toast batter for a boozy, custardy edge.
What it pairs with
Pairs well with cinnamon-forward desserts like arroz con leche, capirotada, and churros, as well as dark chocolate and toasted pecans. In drinks, it mixes smoothly with coffee, dark rum, and a dusting of nutmeg or cinnamon on top.
Nutrition
Rompope is calorie-dense, roughly 150 to 200 calories per 2-ounce serving, from egg yolks, whole milk, and added sugar, plus the alcohol content of the rum or aguardiente used. It's meant to be sipped in small amounts rather than treated as a beverage for hydration.
FAQ
Is rompope the same as eggnog?
They're closely related but not identical. Rompope is typically thicker, more egg-yolk forward, and always contains alcohol, while commercial eggnog is often lighter and sometimes sold without alcohol.
Does rompope need to be refrigerated?
Unopened bottles can sit in a cool pantry, but once opened it should go in the refrigerator because the dairy and egg content will spoil at room temperature within a day or two.
Can rompope be made without alcohol?
Yes. Omit the rum or aguardiente and the drink still works as a sweet custard base, though it won't keep as long and should be treated more like fresh eggnog, used within a few days.
What alcohol is traditionally used in rompope?
Aguardiente de caña (a raw sugarcane spirit) is the traditional choice in Puebla, though many modern recipes and commercial brands use dark rum instead.
Have rompope on hand? Find recipes with our Recipe Generator →