Rompope de Monjas, the Mexican Eggnog
Rompope is a custardy mixture of eggs, milk, sugar and alcohol (usually a sugarcane alcohol or rum), basically the Mexican equivalent of the American eggnog but better!
The most famous Rompope is made by the nuns or monjas of the Santa Clara Convent in Puebla, because in addition to evangelizing the local population, nuns in convents all over Mexico made the most delicious sweets, mixing European techniques with Mexican ingredients. Convent kitchens were bustling with activity the nuns usually competed with one another for culinary prestige!
As we are in the festive spirit, we hope you enjoy your drink with history!
Serves 10 to 12
6 cups of milk
3 whole cloves
1 stick of cinnamon
1/2 tsp grated nutmeg
1 tsp Mexican vanilla extract
1 tsp baking soda
1 1/3 cup sugar
12 large egg yolks
3/4 pure sugarcane alcohol like rum, cachaça, brandy or grog to taste
Combine the milk, cloves, cinnamon, nutmeg, vanilla extract and baking soda in a large saucepan, bring to a simmer over medium heat. Reduce the heat to low and simmer for 15 - 20 min. Remove from heat, add the sugar but don't stir, allow the mixture to cool for a few minutes.