Heaven-Sent: A Holiday Rompope Dessert

As a holiday treat this week, our guest blogger Jessica Solt shares one of her favorite childhood desserts: Rompope Jello. Growing up in Mexico City, a Christmas holiday was never complete without Rompope, or Mexican eggnog. Learn how Jessica delves into its origins and transforms it into a luscious, boozy dish.

Velvety, creamy and aromatic; no wonder rompope has been a part of Mexican culture and a silent witness to countless table talks for centuries. Known to many as “Mexican eggnog”, rompope is a drink made with eggs, almonds, milk, sugar and vanilla. The yolks give this smooth beverage its yellow hue. Although the Spanish version uses rum—hence the name—traditional recipes use other cane-based liquors.

There is much debate about rompope’s origin. Most people agree it dates back to Spanish colonial times in the Americas. According to legend, a Clarisa nun by the name of Eduviges was the person in charge of crafting the beverage behind the closed walls of a convent in Puebla de los Ángeles in southeast Mexico—today one of the country’s top culinary destinations. Back then, nuns weren’t allowed to drink alcohol (not sure if they are now), but one of the perks of being the appointed cook was testing it to ensure perfection. Let’s stop for a moment and imagine Sister Eduviges in her kitchen, cracking countless fresh-from-the-farm eggs and adding just the right amount of spices, sugar and alcohol, while filling the convent’s hallways with a heavenly aroma.

Back then rompope was commonly served during visits from important religious and political figures, as a sweet ending to a meal.  Over time, Sister Eduviges convinced officers that a little rompope in the nuns’ quarters wouldn’t hurt anyone, and made it available for them to enjoy (I can picture the nuns bursting into fits of giggles).

Centuries later, we can still imbibe in a nice chilled glass of rompope—thanks Eduviges! Christmas in Mexico wouldn’t be complete without a good bottle at the table—which in the U.S. can be purchased at grocery and liquor stores—or a rompope-based dessert. Growing up I always liked exploring authentic Mexican flavors and my Gelatina de rompope (Rompope Jello) became a staple at home.

Rompope topped with blackberries

Serve the Rompope Jello in a martini glass for a festive kick

You can get a bottle of Rompope at your local liquor store

Rompope Jello with Walnuts


1/2 cup cold water

1 oz unflavored gelatin

1 can condensed milk

4 cups water

1 cup Rompope

1/3 cup of walnut bits

Blackberries to decorate


Mix 1/2 cup of cold water and gelatin in a cup, making sure there are no lumps. Set aside. Place the condensed milk and 4 cups of water in a pot and cook over a low flame until it starts to simmer. Remove from heat. Add the rompope and stir. Finally, add the gelatine to the pot and whisk until fully incorporated.

Pour onto a large jello mold, previously sprinkled with walnuts, or into martini/tequila glasses, for a festive effect. Decorate with berries. Refrigerate for at least 3 hours. ¡Feliz Navidad!

3 Responses to Heaven-Sent: A Holiday Rompope Dessert

  1. Rompope jello shots?

  2. Jessica says:

    Why not Nicholas? I would add extra rum to those. Yummy!

  3. Eddie Larios says:

    This sounds amazing! I can wait to make it.

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