Rompope Poblano (Puebla Eggnog)
A silky, vanilla and cinnamon egg yolk cream from the convents of Puebla, served cold in small glasses with or without rum.
- Time4 hr 30
- LevelMedium
- Costabout £0.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the milk in a saucepan with the cinnamon stick and 100 g of the sugar until steaming but not boiling. Stir until the sugar dissolves, then take off the heat and leave to infuse for 10 minutes.
10 min - 2
Whisk the egg yolks with the remaining sugar in a heatproof bowl until pale. Slowly pour in the warm milk, whisking all the time.
- 3
Return the mixture to the pan over a very low heat. Cook for 12 to 15 minutes, stirring constantly with a wooden spoon, until it coats the back of the spoon. Do not let it boil or it will scramble.
15 min - 4
Strain through a sieve into a jug. Stir in the vanilla and the rum, if using.
- 5
Cool, then chill in the fridge for at least 4 hours. It will thicken as it chills.
240 min - 6
Stir well, pour into small glasses and dust with ground cinnamon. It keeps for up to 4 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.