Source: Atlas Obscura
Nuns at the Santa Clara convent in Puebla, Mexico, started making rompope in the 17th century. Though often called Mexican eggnog, this beverage is differentiated by its yellow hue, a result of cooked yolks and no egg whites. The Santa Clara sisters derived their recipe from ponche de huevo, or “egg punch,” which came to Mexico by way of Spain.
As officials from the Catholic Church ate and drank their way through Mexico’s religious houses, they encountered the velvety drink. Visitors lauded the rich mixture of milk, egg yolk, spices, sugar, and rum, and its popularity grew.
According to local yolk lore, a Sister Eduviges…