ROMPOPE

One of my favorite drinks, which can also be a dessert or a digestif on its own, today I will talk to you about rompope, a traditional Mexican drink with a lot to say.

This drink is made from milk, egg yolks, sugar, vanilla, and rum or some kind of cane liquor; although this is the most traditional recipe, various natural flavorings and ingredients can also be added to expand the variety of presentations and flavors this drink has to offer.

Thanks to its consistency and flavor, this drink can be a dessert on its own or be an element of important dishes. Its flavor is often associated with the holiday season and Christmas festivities, but personally, I love to drink it straight whenever I crave it.

It is said that its origin dates back to the arrival of the Franciscan friars in New Spain in 1524, who founded convents where important figures were received. The nuns who lived there would prepare food and drinks to welcome them.

It was there that a nun named Eduvijes created rompope; she was the only one allowed to taste it at that time due to its alcohol content. In fact, the growing popularity of this drink back then is mainly because Eduvijes obtained permission from her bishop for the other sisters to try it.

Today, the recipe has survived in its simplicity; however, you can find rompopes in many flavors all over the country, and it is artisanally produced in various places, Querétaro (the state where I'm from) being one of them.

Some recipes that are somewhat similar to rompope include eggnog in the United States, coquito in Puerto Rico, or rompón in Chile. Although they are similar, each one has its unique characteristics. In my opinion, rompope holds a special place due to the flavor it achieves with fewer ingredients; its simplicity makes it special.

My grandmother has always kept a bottle of rompope in the refrigerator for as long as I can remember, and she often offers my uncles, cousins, and me a bit of gelatin with rompope, a dish I've never refused and which holds a very special place in my heart.

Another way I’ve prepared rompope is as an accompaniment to various desserts. Once, while I was at a gathering with friends, we came up with the "Crème Brûlée Rompope Shot," a small shot glass of rompope covered with a thin layer of caramel similar to Crème Brûlée, which is definitely something everyone should try at least once in their life.

If you ever have the opportunity to visit Mexico or any place where rompope is produced, I always recommend going for the artisanal variety rather than a big-name brand or something similar. Artisanal rompope usually has much more flavor and consistency. There's a tip for you. Cheers!