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Photo: Alex O. Pellicer on Flickr

You might be thinking to yourself, is there a Mexican version of eggnog? There is! It’s called rompope and it dates as far back as the 17th century when it was made in the convents of the Mexican city of Puebla. The Pueblan nuns had a sweet tooth, but they didn’t overdo it. Rompope makes use of egg yolks and milk and, oftentimes, almonds or walnuts for a hint of nuttiness. The drink is still served today, dispensed by street vendors over crushed ice, like a snow cone. Chris Milligan, of the Hotel St. Francis’ Secreto Lounge in Santa Fe, shares his recipe for rompope here.