Costa Rican Rompope

Name: Costa Rican Rompope
Prep time: 21 min
Cook time: 15 min
Total time: 36 min
Yield: Makes about 3 liters
Cuisine: Latin American
Ingredients: 2 liters milk; 6 egg yolks (if you want a more yellow color, add 3 more egg yolks); 7 cinnamon sticks; 10 cloves; 1 teaspoon ground nutmeg; 1 teaspoon vanilla extract or 2 vanilla beans; 150 g sugar; 1 can condensed milk; 250–400 ml white rum; 7 tablespoons cornstarch (100 g)

Thick, creamy pale yellow drink with a spiced aroma for Costa Rican Rompope

How do you make homemade Costa Rican rompope?

Heat milk with cinnamon, cloves, nutmeg, and sugar. Blend egg yolks with condensed milk and cornstarch, then temper them with a little hot milk. Pour the yolk mixture into the pot off the heat, stir well, and let cool. Remove the spices and add liquor to taste before refrigerating.

Times

Prep time: 21 min
Cook time: 15 min
Total time: 36 min
Rest time: 30 min

Nutrition

Calories: 355 kcal
Protein: 10 g
Fat: 11 g
Carbohydrates: 47 g

Cuisine: Latin American
Diet: Vegetarian

One of our favorite Christmas drinks, a truly easy and quick recipe to make. Delicious and creamy, especially prepared at home during the Christmas season.

Servings: Makes about 3 liters

Ingredients

2 liters milk
6 egg yolks (if you want a more yellow color, add 3 more egg yolks)
7 cinnamon sticks
10 cloves
1 teaspoon ground nutmeg
1 teaspoon vanilla extract or 2 vanilla beans
150 g sugar
1 can condensed milk
250–400 ml white rum
7 tablespoons cornstarch (100 g)

Instructions

Start by placing the milk in a tall-sided pot along with the cinnamon, cloves, nutmeg, and sugar. Mix well with a spoon.
If using vanilla beans, carefully split them down the center so they can perfume the milk as they cook.
Carefully separate the egg yolks from the whites.
Add the vanilla beans or vanilla powder to the mixture, stir, and bring the milk to a boil over moderate heat so it does not stick, stirring constantly, preferably with a wooden spoon.
In a blender, or using an immersion blender, place the egg yolks together with the condensed milk.
When well blended, add the cornstarch.
Blend.
Add a couple of ladles of boiling milk to the egg yolk mixture in the blender. Blend again.
Turn off the heat and pour the egg yolk mixture into the hot milk.
Stir well and let cool completely.
Once cold, remove the cloves and cinnamon sticks. If the mixture has formed lumps, do not worry; an immersion blender will make them disappear.
Finally, add the liquor, pouring in 250 to 400 ml depending on the alcohol level you prefer. Taste as you go.
Bottle and store in the refrigerator. Serve very cold.

Enjoy your meal!

Reviews

Be the first to leave a review.

There are no reviews yet.