RompopeTara Striano
The first rompope, a derivation of Spanish ponche de huevo (egg punch), was brewed by seventeenth-century nuns in the Santa Clara convent in Puebla, Mexico. According to legend, Sister Eduviges requested that the nuns be allowed to drink the rompope they were only permitted to make. Legend also has it that there was one secret ingredient in the recipe that Eduviges took with her to the grave.
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.
Make-Ahead Tip
Rompope may be refrigerated for up to one month in sterilized glass bottles.
Recipe notes
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