Guatemalan rompope is the quintessential Guatemalan Christmas drink that brings warmth and joy to the holiday season. Rompope along with Guatemalan fruit punch are two of my favorite Guatemalan holiday drinks. This rich and creamy eggnog-like beverage has been a beloved tradition in many Guatemalan households for generations. This easy Guatemalan rompope recipe is the Guatemalan equivalent of a homemade eggnog recipe, and it’s the ideal recipe to make if you want to experience an authentic Guatemalan Christmas drink. In this article you will learn everything you need to know to make this festive Guatemalan alcoholic drink. And I also give you the kid friendly non-alcoholic version so that everyone in your family can enjoy rompope this Christmas season.
Christmas is almost here and as I was writing my Guatemalan Christmas foods article the other day I realized I had not shared my recipe for rompope! As with many other traditional Guatemalan foods that are popular during the holiday season, rompope feels like a special treat and always brings me back fond memories of holidays spent back in Guatemala.
I was always fascinated by the way my grandmother prepared rompope in her kitchen. The aroma of warm milk, vanilla, and cinnamon would fill the house, signaling the start of the holiday season. I remember watching her carefully whisk the eggs, add the sugar, and measure out just the right amount of rum. I wasn’t allowed to taste the alcoholic version until I was older, but my grandmother would add rum or “piquete” to part of the finished rompope so there would always be enough alcohol free rompope for all the kids. I loved having it instead of milk with Christmas cookies. Now, every year during Christmas, I make my own batch of rompope, keeping her tradition alive and savoring the memories with every sip.
What is Rompope?
Rompope is a traditional Latin American holiday drink, similar to eggnog but with its own unique flair and it’s an important part of Guatemalan Christmas traditions. The Guatemalan version is especially cherished for its rich, creamy texture and hints of cinnamon, nutmeg, and rum. It is typically enjoyed during Christmas and New Year’s celebrations, served in small glasses as a sweet and warming treat.
Unlike commercial eggnog, Guatemalan rompope is made from scratch, using fresh ingredients like eggs, milk, sugar, and rum. The addition of spices like cinnamon and vanilla gives it a comforting, homemade touch that’s perfect for holiday gatherings.
What Does Rompope Taste Like?
Guatemalan rompope has a luxurious and velvety texture with a rich, creamy sweetness. The flavors of cinnamon and vanilla are prominent, with a subtle kick of nutmeg and the warmth of rum rounding out the profile. Compared to eggnog, rompope is slightly sweeter and lighter, with a smoother consistency that makes it incredibly easy to sip. While both drinks share common ingredients like milk, eggs, and spices, rompope’s use of rum and its distinct balance of spices give it a flavor that stands apart.
History of Rompope in Guatemala
The origins of rompope trace back to colonial times when Spanish nuns are said to have developed the recipe in convents across Latin America. Over time, each country adapted the drink to suit local tastes. In Guatemala, rompope became a holiday staple, prepared in homes and shared among friends and family during festive celebrations.
Traditionally, rompope was made in large batches, as it symbolized abundance and hospitality. While modern convenience might tempt some to buy pre-made versions, nothing compares to the taste and nostalgia of homemade rompope.
What are the Ingredient for Making Rompope?
Here is a list the ingredients you will need to make traditional Guatemalan rompope at home and what each ingredients adds to this delicious Guatemalan holiday drink:
- Egg Yolks: Provide the creamy texture and rich base for the rompope.
- Whole Milk: Adds a smooth and luscious body to the drink, making it both light and filling.
- Sugar: Balances the spices and enhances the natural flavors.
- Cinnamon Stick: Infuses the rompope with a warm, aromatic spice.
- Vanilla Extract: Adds depth and a sweet, comforting flavor.
- Ground Cinnamon: Complements the cinnamon and provides a subtle hint of spice.
- Dark Rum: Adds warmth and a festive kick, making it perfect for holiday celebrations.
- Ground Cinnamon (Optional): A finishing touch for garnish, adding visual appeal and an extra layer of flavor.
How to Store Rompope
Rompope can be stored in the refrigerator for up to 7 days. Keep it in a sealed glass bottle or container to maintain its freshness. Before serving, give it a good shake or stir, as the ingredients may separate slightly over time.
Tips for Storing:
- Use a sterilized glass bottle to prevent contamination.
- Label the bottle with the preparation date to keep track of freshness.
Tips for Making the Perfect Rompope
- Use Fresh Ingredients: Fresh eggs and high-quality milk make a noticeable difference in flavor.
- Don’t Overcook: Keep the heat low and stir continuously to avoid curdling.
- Adjust the Alcohol: The amount of rum can be adjusted to suit your taste or omitted for a non-alcoholic version.
- Strain for Smoothness: If you prefer a perfectly smooth texture, strain the rompope through a fine-mesh sieve before bottling.
Rompope: Holiday Eggnog Recipe from Guatemala
Ingredients
- 6 large egg yolks
- 1 liter (4 cups) whole milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg
- ½ cup dark rum (adjust to taste)
- Optional: ground cinnamon for garnish
Instructions
Prepare the Milk Base:
In a medium saucepan, combine the milk, cinnamon stick, and nutmeg. Heat over medium-low heat, stirring occasionally, until the milk begins to simmer. Do not let it boil.
Remove from heat and let the mixture cool slightly.
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and creamy.
Temper the Eggs:
Slowly add the warm milk mixture to the egg yolks, a little at a time, whisking constantly to prevent the eggs from curdling.
Cook the Rompope:
Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula. The rompope will thicken slightly; this should take about 10 minutes. Be careful not to let it boil.
Add Flavoring:
Remove the saucepan from heat and stir in the vanilla extract and rum.
Cool and Serve:
Let the rompope cool to room temperature, then transfer it to a glass bottle or jar. Refrigerate for at least 4 hours or overnight for the flavors to meld.
Serve chilled in small glasses, garnished with a sprinkle of ground cinnamon.
Notes
Alcohol: 5g per serving (varies depending on the rum used)
Nutrition Information:
Yield: 8 Serving Size: 4 ouncesAmount Per Serving: Calories: 230Total Fat: 9gSaturated Fat: 4.5gCholesterol: 140mgSodium: 40mgCarbohydrates: 25gSugar: 24g
Rompope: Holiday Eggnog Recipe from Guatemala
Ingredients
- 6 large egg yolks
- 1 liter (4 cups) whole milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg
- ½ cup dark rum (adjust to taste)
- Optional: ground cinnamon for garnish
Instructions
Prepare the Milk Base:
In a medium saucepan, combine the milk, cinnamon stick, and nutmeg. Heat over medium-low heat, stirring occasionally, until the milk begins to simmer. Do not let it boil.
Remove from heat and let the mixture cool slightly.
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and creamy.
Temper the Eggs:
Slowly add the warm milk mixture to the egg yolks, a little at a time, whisking constantly to prevent the eggs from curdling.
Cook the Rompope:
Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula. The rompope will thicken slightly; this should take about 10 minutes. Be careful not to let it boil.
Add Flavoring:
Remove the saucepan from heat and stir in the vanilla extract and rum.
Cool and Serve:
Let the rompope cool to room temperature, then transfer it to a glass bottle or jar. Refrigerate for at least 4 hours or overnight for the flavors to meld.
Serve chilled in small glasses, garnished with a sprinkle of ground cinnamon.
Notes
Alcohol: 5g per serving (varies depending on the rum used)
Nutrition Information:
Yield: 8 Serving Size: 4 ouncesAmount Per Serving: Calories: 230Total Fat: 9gSaturated Fat: 4.5gCholesterol: 140mgSodium: 40mgCarbohydrates: 25gSugar: 24g
Variations of Rompope
While the traditional recipe is a classic, there are a few variations you can try:
- Non-Alcoholic Rompope: Omit the rum for a family-friendly version.
- Coconut Rompope: Replace part of the milk with coconut milk for a tropical twist.
- Spiced Rompope: Add cloves or allspice for a more robust flavor profile.
- Chocolate Rompope: Melt a few squares of dark chocolate into the milk mixture for a chocolatey treat.
Why You Should Make Rompope This Holiday Season
Rompope is more than just a drink; it’s a way to connect with Guatemalan culture and bring loved ones together. Making it from scratch allows you to experience the joy and nostalgia of this cherished tradition. Whether you’re hosting a holiday party or enjoying a quiet evening at home, a glass of rompope is the perfect way to celebrate the season.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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