Ron pon, also known as “ronpon” or “rompon,” is a Christmas drink originating from Colonial times that has slowly faded from the central region but has endured mainly in the Chiloé archipelago.
How to make Chilean Christmas Ron Pon?
Ron pon is an easy recipe made with Chilean brandy or pisco, milk, eggs, essences, and cloves, traditionally enjoyed during Christmas.
Category: Typical Drinks
Preparation: 45 minutes
Cooking: 30 minutes
Servings: 12 people
Homemade Chilean Ron Pon recipe
- 2 liters of whole milk
- 750 ml of Chilean brandy or pisco
- 400 g of condensed milk
- 6 egg yolks
- 2 cinnamon sticks
- 2 cloves
- 1 teaspoon of vanilla essence
- In a medium bowl, add a cup of milk and the 6 egg yolks. Mix everything with a fork until you get a homogeneous mixture. Set aside.
- In a large pot, add the rest of the milk, cinnamon, and cloves. Bring to a boil, reduce the heat, and cook for about 15 minutes, stirring occasionally and being careful not to let it boil over.
- Add the condensed milk and cook over low heat for another 5 minutes, stirring constantly. Remove from heat and cool for 10 minutes.
- Add the milk and egg mixture to the pot while stirring constantly and cook over low heat for 5 minutes without stopping stirring. Strain into a clean container and let it cool.
- Add the pisco or brandy and vanilla essence, stir and mix everything well, let it rest, and bottle it in clean glass containers with a lid. Keep refrigerated.
- Serve the ron pon cold, freshly prepared, and in small glasses to savor.
Origin of Ron Pon
Ron pon is a drink originated in Mexico, derived from the Spanish “rompon,” an eggnog that originally used rum as the main ingredient and quickly spread through Central and South America, particularly in Chile.
Did you know?
When preparing ron pon, it is recommended to add the egg yolks when they are already lukewarm or cold to prevent them from curdling and thickening the final result too much. Enjoy this sweet drink that balances its sweetness and consistency when consumed cold.