A Costa Rican Christmas Recipe: Rompope
This delicious rompope (rrohm-poh-pay) is Costa Rica’s version of eggnog: creamy, sweet and fortified with rum—guaranteed to keep you warm and smiling on cool December nights. According to legend it was originally created by the nuns in the Santa Clara Convent in Puebla, Mexico, who brought it over from their native Spain where it was called ponche.
Traditionally drunk when families gather to open gifts at midnight on Christmas Eve, it’s actually around all year if you know where to look for it. This particular recipe, however, kicks any boxed version you might find to the curb and was created by our very own Chef Alejandro.
Here’s to you: ¡Salud y felices fiestas!
- I liter of milk
- 4 tbsp cornstarch
- 3 egg yolks
- 1 ½ cups condensed milk
- 2 tbsp of butter
- ½ cup of powdered milk
- 1 cup evaporated milk
- 1 vanilla bean pod
- 1 ½ cups rum
- 1 pinch of orange zest
- 1 oz of orange liqueur
Boil the milk, the vanilla bean pod and the orange zest.
Blend the evaporated milk, the condensed milk, the egg yolks, the cornstarch and the powdered milk in the blender.
Add the milk mix and the butter and allow it to boil until thickened. Remove from the flame, strain and allow to rest.
Once it has cooled add the rum and orange liqueur.