A Tropical Treat: Making Belizean Rompope

Rompope, also known as Mexican eggnog, is a popular holiday drink in Belize and Mexico. It is a creamy, sweet, and spiced alcoholic beverage that is often compared to eggnog. The drink is believed to have originated in Mexico and was introduced by Franciscan monks in the New World, encouraging nuns to produce a beverage similar to the holiday drink they enjoyed in Spain. Belizean Rompope typically includes eggs, sugar, spices, almonds, and rum, and it is a staple in many households during the Christmas season.

Blending the eggs

Before you begin blending, gather your ingredients, including 9 raw eggs, 5 cans of evaporated milk, and 3 cans of sweetened condensed milk. You will also need essential equipment such as a blender or mixer and a large container for chilling the final product.

Start by blending the eggs. Place the 9 raw eggs in your blender or mixer and blend them for 15 minutes. This step is important as it ensures that the eggs are thoroughly combined and aerated, creating a smooth and creamy base for your Rompope.

Once the eggs are well-blended, it's time to add the milk. First, add the 5 cans of evaporated milk to your blender and blend for another 3 minutes. This helps to combine the eggs and milk evenly before moving on to the next step.

Now, you can add the sweetened condensed milk. Pour in the 3 cans of sweetened condensed milk and blend again. At this point, your mixture should be creamy and have a light, pale yellow colour.

After blending all the dairy ingredients, it's important to taste and adjust the texture. Give the mixture a final blend for about 2 minutes to ensure that all the ingredients are fully incorporated. You want to achieve a smooth and homogeneous blend without any lumps.

Once you're satisfied with the consistency, transfer the Rompope mixture to a large lidded container and chill it. This will allow the flavours to meld and develop, enhancing the taste of your Belizean Rompope.

By following these steps and paying attention to blending the eggs, you'll be well on your way to creating a delicious batch of Belizean Rompope! Remember to use fresh, high-quality ingredients and adjust the blending time as needed to reach the perfect texture. Enjoy your homemade holiday treat!

Adding the milk

Choosing the Right Milk:

Start by gathering your ingredients, which includes evaporated milk and sweetened condensed milk. For the evaporated milk, you'll need five cans, and for the sweetened condensed milk, you'll need three cans. Using the right type and amount of milk is essential for achieving the signature creaminess of Rompope.

Blending the Milk:

Once you have your milk ready, it's time to blend! First, you'll want to focus on the evaporated milk. Add it to your blender or mixing bowl. Blend or mix the evaporated milk for approximately three minutes. This step ensures that the milk is thoroughly combined and has a smooth consistency.

Adding the Sweetened Condensed Milk:

After blending the evaporated milk, it's time to add the sweetened condensed milk. Pour it into your blender or mixing bowl along with the other ingredients. In this step, you'll be adding the white rum, vanilla extract, cinnamon powder, and ground nutmeg. Sprinkle these ingredients evenly over the milk mixture. This step infuses the milk with the signature spices and flavours of Rompope.

Blending the Rompope Mixture:

Now that you've added all the ingredients, it's time to blend them together! Blend the Rompope mixture for approximately two minutes, or until all the ingredients are evenly dispersed. This step ensures that the milk, spices, and other flavours are combined to create a harmonious blend.

Storage and Chilling:

After blending, your Rompope is almost ready! Use a measuring cup to pour the mixture into bottles or a pitcher. Keep it chilled until you're ready to serve. It's important to stir the Rompope before serving to ensure that all the spices and flavours are evenly distributed in each glass.

Serving Tips:

Belizean Rompope is typically served chilled, although some prefer it warm, especially during the colder months. When serving, you can garnish each glass with a cinnamon stick or a sprinkle of cinnamon powder. You can also serve it with ice, adding a refreshing touch to this creamy cocktail.

Pouring in the condensed milk, rum and vanilla extract

Now it's time to add the condensed milk, rum and vanilla extract. Pour in three cans of sweetened condensed milk, one pint of white rum and one tablespoon of vanilla extract. It's important to use a good quality rum here, and Belize's Caribbean Rum is the best option, although Wray & Nephew is a good substitute. Do not use Bacardi.

Sprinkle in one tablespoon each of cinnamon and nutmeg. You can use either ground cinnamon or a cinnamon stick, but if you're using a stick, make sure it's Mexican cinnamon, as this is milder and more floral than the cassia cinnamon commonly sold in the US. You can also add a tablespoon of ground cloves for an extra kick of spice.

Blend the mixture for two minutes, or until all the ingredients are evenly dispersed. It's important to blend for long enough that the spices are fully incorporated, otherwise, your rompope may have a lumpy texture.

Blending the mixture

Step 1: Blending the Eggs

Start by blending the eggs, which forms the base of your Rompope. Using a mixer or blender, blend 9 raw eggs for about 15 minutes. This step is important as it helps to incorporate air into the eggs, giving them a light and fluffy texture. Make sure to use a timer to ensure you blend the eggs for the full 15 minutes, as this will affect the overall consistency of your drink.

Step 2: Adding Evaporated Milk

Once your eggs are nicely blended, it's time to add the evaporated milk. For this recipe, you will need 5 cans of evaporated milk. Simply pour the evaporated milk into your blender and blend for another 3 minutes. This helps to combine the eggs and milk smoothly and prevents curdling.

Step 3: Pouring in the Sweetened Condensed Milk

The next step is to add sweetness and thickness to your Rompope. Measure out 3 cans of sweetened condensed milk and add them to your blender. Blend this mixture for approximately 2 minutes to ensure that the condensed milk is fully incorporated. At this stage, your mixture should be looking creamy and starting to thicken.

Step 4: Adding Alcohol and Flavourings

Now it's time to add the ingredients that give Rompope its unique flavour. Measure out 1 pint of white rum (traditionally, Belize's Caribbean Rum is used) and add it to your blender. You can also add 1 tablespoon of vanilla extract for a subtle aromatic touch. If you prefer your Rompope without alcohol, simply omit the rum and proceed with the other ingredients.

Step 5: Spicing it Up

To give your Rompope that distinctive warm, spicy flavour, it's time to add some spices. Sprinkle in 1 tablespoon each of ground cinnamon and nutmeg. These spices not only enhance the flavour but also add a lovely aroma to your drink. You can adjust the amount of cinnamon and nutmeg to suit your taste preferences.

Step 6: Final Blending

With all your ingredients in the blender, it's time for the final blending stage. Blend the mixture for about 2 minutes, or until all the ingredients are evenly dispersed and well-combined. Make sure to taste your Rompope at this stage and adjust the spices or sweetness to your liking. You can also add a pinch of ground cloves for an extra depth of flavour.

Remember, blending the mixture is a crucial step in making Belizean Rompope, so take your time and follow the steps carefully. Once you're happy with the consistency and taste, you're ready to chill your Rompope and serve it with ice, garnished with a cinnamon stick or a sprinkle of cinnamon powder. Enjoy!

Chilling and serving

Once you've blended all the ingredients, it's time to chill your rompope. Pour the mixture into a large, lidded container and place it in the refrigerator until it's thoroughly chilled. This will take a few hours or even overnight. If you've made a large batch, you can use a funnel to fill 750ml bottles, which you can keep as gifts or for yourself!

When you're ready to serve, take the rompope out of the refrigerator. If you've made individual bottles, simply remove the lids and pour the rompope into glasses. You can serve it chilled or warm—if you prefer it warm, ladle it into mugs and garnish with whipped cream and a dusting of ground cinnamon. If serving chilled, you can either serve it straight from the refrigerator or pour it over ice. For an extra touch of spice, sprinkle a little cinnamon on top or add a cinnamon stick to each glass.

Rompope is a versatile drink that can be customised to your taste. While it's traditionally made with rum, you can omit the alcohol altogether or substitute it with brandy, aguardiente, or cachaça. If you want to enhance the flavour, try adding an orange peel, which pairs well with the richness of the drink. You can also experiment with different spices—swap out the cinnamon and cloves for your favourite warming spices.

It's worth noting that rompope gets better with time, as the alcohol settles and the flavours meld. Versions made with alcohol can be stored in the fridge for up to three weeks, and even the non-alcoholic variety can be stored for around three days. So, if you can, make your rompope ahead of time and let the flavours develop.

Frequently asked questions