Rompope Gelatin

By Abigail Garcia

This traditional drink hails from the nuns of Puebla, Mexico. A very traditional drink throughout central Mexico, this thick dessert drink is like a creamy vanilla mix made of milk, egg yolks, and alcohol (think: eggnog). This recipe is for a gelatin using the rompope, a perfect treat for warmer days ahead. ¡Buen provecho!

Cook Time: 5 minutes, plus 6 hours of chilling time

Preparation Time: 5 minutes

Yields 6 servings


  • 1 can of evaporated milk
  • 1 can of condensed milk ( you can use 3/4 the can because it may be too sweet for your taste)
  • 3 envelopes of unflavored gelatin hydrated in 1/2 cup of water
  • 1 1/2 cups of rompope **see note**
  • 1/2 cup warm milk


  1. In a small bowl, hydrate the gelatin with the water.
  2. Add the warmed milk to the gelatin mix- the milk shouldn’t be scorching hot or anything, just warmed.
  3. In a medium bowl, add the evaporated milk, condensed milk, and rompope very well and then add the gelatin mixture
  4. Pour into 6 ramekins or one large serving dish and refrigerate until the mixture is firm, about 6 hours.

*You can find bottles of rompope in Latin American grocery stores. If not, here is a link I found that shows you how to make it at home.

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