Rompope is a traditional Mexican beverage, often compared to eggnog, typically made with milk, eggs, sugar, and rum. This recipe offers a plant-based, dairy-free version.

How is this Rompope made vegan?

This recipe uses plant milk instead of dairy, and nutritional yeast helps to mimic the richness and color often associated with egg-based versions, ensuring a creamy, dairy-free result.

Can I make this Rompope without rum?

Yes, the rum is entirely optional. You can enjoy this Rompope as a delicious non-alcoholic beverage, or serve the rum on an individual basis for those who prefer it.

How should I serve this vegan Rompope?

You can serve this Rompope warm by gently reheating it with or without rum, or chilled by letting it cool in the fridge for a few hours. Garnish with nutmeg and a cinnamon stick.

How long can I store leftover vegan Rompope?

Store any leftover Rompope in an airtight container in the refrigerator for a few days. For best quality, consume within 3-4 days.

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Rompope
[Vegan]

MC By: Mitch and Justine Chapman

Author Bio

At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents... Read More

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A glass of creamy vegan Rompope garnished with a sprinkle of ground nutmeg and a cinnamon stick, served warm or chilled.

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Rompope [Vegan]

Dairy Free

Vegan

Try this smooth and creamy rompope recipe for an egg and dairy-free take on the original. Plant-based milk is thickened with cornstarch and combined with spices like cinnamon, clove, and nutmeg for a drink that can be enjoyed warm or cold!

Ingredients You Need for Rompope [Vegan]

2 cups plant milk of choice
2 tablespoons corn starch
1/2 cup cane sugar
1 teaspoon vanilla
1/2 teaspoon nutritional yeast
1/4 teaspoon turmeric
1/2 cinnamon stick
1 whole clove
1/8 teaspoon ground nutmeg
1/4 cup sliced or slivered almonds
1/4 - 1/2 cup rum optional

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How to Prepare Rompope [Vegan]

In a small container, combine the corn starch with ~ 2-3 tablespoons of plant milk until smooth. Add this mixture along with the rest of the milk, sugar, vanilla, and spices to a saucepan.
Bring to a simmer for approximately 5 minutes, or until it starts to thicken. Turn the heat off and leave the saucepan to sit for another 10 minutes.
Strain the mixture into a blender and add the almonds. Mix on high until smooth.
To serve warm: add the mixture back to your saucepan with the rum and heat over medium-low until warm. Alternatively, serve the rum on an individual basis.
To serve cold: let it chill in your fridge with or without the rum mixed in for a few hours before serving.
Garnish each drink with a sprinkle of nutmeg and a cinnamon stick. Happy drinking!