Cinco de Mayo (May 5th) is a Mexican holiday, also celebrated through the United States. The day commemorates the historic Battle of Puebla, when Napoleon's French troops tried to invade Mexico, and failed.

So to mark Cinco de Mayo this year, why not add a Mexican drink or two to your menu.

Rompope (Mexican Eggnog)

You might be used to eggnog only being enjoyed at Christmas, but Rompope is a indulgent treat that you can whip up anytime. Not your usual eggnog, this is very sweet and intended to be drink slowly sipped. Truly traditional Rompope would be heavily loaded with rum as well.

• 1 quart milk
• 1 cup sugar
• 2 tsp vanilla
• 1 cinnamon stick (3-inch)
• 1/4 cup ground almonds
• 12 egg yolks

Mix milk, sugar, vanilla, almonds and broken cinnamon stick in a large cooking pot. Heat through until your mixture reaches a boil. Bring down the heat and let it simmer for 15 minutes. Stir constantly. Take the pot from the heat, and let cool to room temperature.

Meanwhile, beat egg yolks until thick and lemon-yellow. Remove the pieces of cinnamon stick from the milk, and slowly whisk in the yolks. Put your pot back on low heat, and keep stirring. When the mixture thickly coats a spoon, take it off the heat again and let to cool. Refrigerate nog for a day or two before serving.

Virgin Colada

A classic Mexican drink, but served in a non-alcoholic variety. It's very tropical and a cool way to usher in the warmer weather of upcoming summer.

• 1 cup pineapple juice
• 1 cup crushed pineapple fruit
• 1/2 cup coconut milk
• 2 tbs lime juice
• Ice

Add all ingredients into a blender and puree until everything is mixed and slushy. Have chilled glasses ready for serving.

Champurrado

You might find the weather a bit too warm for hot chocolate, but this sweet Mexican version is worth a bit of extra heat. You may find that some of the ingredients will need a special trip to the grocery store.

• 1/2 cup corn flour (masa harina)

• 2 cups warm water
• 2 cups milk
• 1 disk Mexican chocolate
• 3 ounces Mexican brown sugar cones (piloncillo)

Mix together masa harina and warm water. Use a whisk to completely blend them. Then add milk, chocolate and piloncillo. Heat to a simmer then whisk again until chocolate is completely melted and mixed smooth.

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If you want to make more Mexican dishes for Cinco de Mayo, visit some other Hub pages for more Mexican recipes.