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Rompope title image


Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it’s rich, velvety, fragrant, and certainly full of cheer." - Winter Cocktails {Quirk Books}
Course Cocktail
Cuisine Latin American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 6-ounce (3/4 cup) servings (total yield aproximately 8 cups)
Calories 1063kcal
Author Toni Dash


  • 6 cups whole milk
  • 2 cinnamon sticks
  • Rind of 1 lemon*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 2/3 cup blanched almonds
  • 11/2 cups plus 2 tablespoons granulated sugar divided
  • 8 large egg yolks whisked
  • 1 cup white rum


  • In a large heavy-bottomed saucepan, combine the milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat.
    Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
  • While the milk mixture is cooking, combine the blanched almonds with 2 tablespoons of the sugar in a food processor, mini chopper or clean coffee grinder. Process until ground to a fine paste.
  • Place the ground almond mixture to a large bowl. Add the whisked egg yolks and the remaining 1 1/2 cups sugar, stirring until a thick paste forms.
  • Discard the cinnamon and lemon rind from the milk mixture. Slowly pour the hot milk mixture into the almond paste mixture whisking constantly to prevent the eggs from scrambling.
  • Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan. Do this until the mixture until the mixture thickens enough to coat the back of a spoon.
    For the smoothest consistency, strain through a fine mesh strainer.
  • To serve warm: Stir in rum or aguardiente and serve in mugs.
    To serve chilled: Allow the mixture to cool slightly then place in a jar or airtight container in the refrigerator to fully chill. Stir in rum or aguardiente just before serving. Can be served on its own or over ice.
  • Optional topping: whipped cream, cinnamon sticks a sprinkle of nutmeg.


*Remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
Using Rum or Aguardiente
The recipe originally called for white rum OR Aguardiente. Aguardiente literally means “burning water” in Spanish. It is a strong (29% -60% ABV) spirit distilled from fruits, grains, and commonly sugarcane. It can be substituted for the white rum if desired.
Recipe adapted with permission from Winter Cocktails cookbook (Quirk Books, 2013)


Calories: 1063kcal | Carbohydrates: 200g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 232mg | Sodium: 143mg | Potassium: 376mg | Fiber: 2g | Sugar: 197g | Vitamin A: 619IU | Calcium: 301mg | Iron: 1mg