Traditional eggnog enjoyed during Christmastime (photo by Natalie Maynor courtesy of Flickr)

Across the world a creamy egg-laden drink graces the tables of homes during the Christmas season. Eggnog goes by many names, and in Mexico, the nuns of Santa Clara in Puebla put Mexico on the map when it makes to making this decadent treat.

Sisters in Puebla (photo by Russ Bowling courtesy of Flickr)

In the 1700′s the nuns of Santa Clara began making a treat based mostly on the Spanish Rompon. Their version was delightfully sweetened and a bit spicy. It also contained spirits which were not allowed by the sisters. A special permission was sought by the Mother Superior so the nuns could enjoy the fruits of their labor.

It wasn’t long before the popular drink was known throughout Mexico and now, even the world. The sisters in the area still carry on the tradition of selling this amazing drink, profiting their order.

Bottle of Rompope (photo courtesy of www.museodeldulcemexicano.ws)

There are several different brands of rompope on the market and most Mexican families even choose to make their own at home. The rich and sweet drink often finds its way into other treats such as ice cream, mousse, and the ever famous Tres Leches cake. Usually many more than three milks are used.

Mexican delights including Rompope ice cream (photo by stu_spivack courtesy of Flickr)

A bottle of rompope can be purchased online, but the recipe is relatively simply. It would honor the women who popularized the drink so long ago to make your own batch, at least one. While commercial eggnog will do in pinch, rompope is quite different simply for the rich ingredients and spices of Mexico, that blend seamlessly together.

Recipe for Mexican Rompope

1 quart milk (preferably whole)
1 cup sugar
1 vanilla bean sliced and scraped (2 1/2  teaspoons vanilla extract can be substituted)
1 cinnamon stick
1/4 cup ground almonds
9 egg yolks
2 cups rum or brandy

Combine the milk, sugar, vanilla and cinnamon stick in a large saucepan and heat over medium. Bring to a gently boil stirring constantly to avoid scorching. Reduce heat and simmer for 15 minutes continuing to stir. Remove from heat, and cool to room temperature.

Beat the egg yolks until thickened. From the above mixture, remove the cinnamon stick and gradually whisk the egg yolks in. Return to low heat and continue stirring and cooking until mixture can coat the spoon. Remove from heat and cool.

Add the rum or brandy to taste and stir well. Rompope is best enjoyed after it rests for a few days in the fridge.

Rompope de Santa Clara (photo courtesy of drinkswap.com)