🥃 Rompope (Mexican egg drink)

Rompope is a Mexican drink of egg yolks, milk, sugar and alcohol, close to an egg liqueur. According to PROFECO, Mexico's federal consumer protection agency (Revista del Consumidor, December 2013), the product sold today is made by cooking a mixture of at least cow's milk, egg yolks, almonds or another nut, sugars, starch or other thickeners (no more than 2% of the composition) and alcohol. Its colour is usually yellow, and it may also contain vanilla or coffee, flavourings, colourings and additives permitted by the health authority.

Strength. The Mexican standard NMX-V-046-NORMEX-2009 sets the alcohol content of rompope at 10–15% ABV, which PROFECO classes as a medium-strength drink; because of its sugar it is considered a liqueur. In PROFECO's test of 11 products, sugar ranged from 24 to 32% (m/v) and the real alcohol content from 7 to 13%; several brands fell below the 10% minimum.

Origin. PROFECO says the exact origin is unknown, but that rompope was very popular in the viceregal period and is tied to the nuns of the Santa Clara convent in Puebla. A legend names Sister Eduviges, a mestiza nun who was the only one the bishop allowed to taste it. Similar drinks elsewhere include English eggnog and the advocaat of Belgium and the Netherlands. In the EU an egg liqueur must have at least 14% ABV (Regulation (EU) 2019/787), whereas rompope is a Mexican name with its own standard.

Use. PROFECO notes that rompope is served as an aperitif or used in desserts such as flan, ice cream and jellies, and to soak fruit and bread.

Why it matters to you. Rompope looks like a dessert but holds up to 15% ABV, about three times more than cider, as PROFECO points out. Informal products are not made to controlled quality standards. The WHO points out that no level of alcohol consumption is safe.