Costa Rican Egg Nog – Rompope

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Costa Rican rompope is a creamy rum drink most often served at Christmas time but delicious any time of the year.

Egg nog seems to be a universally loved drink at Christmas time, and the Costa Rican version is as delicious as any other.

Egg nog, known in Spanish as rompope, is a diary-based drink comprised of liquid or powdered milk, egg whites or yolks, sugar, cinnamon, and nutmeg. Its origins are widely debated with everywhere from Europe to the Americas claiming to be the owner of the original recipe. What we do know is that rompope dates back to the 17th century and that it’s delicious.

Even my parents- who are from Nebraska- have a version of egg nog that they call Tom and Jerry’s. We made them with powdered sugar, egg whites, hot water and brandy. It’s one of my favorite Christmas memories from growing up.

You can find rompope in all of Mexico and Central America. In Venezuela, this drink is called Ponche Crema. Each variation is slightly different, but of course, I am biased that the Costa Rican rompope is the absolute best.

Costa Rican rompope is a gorgeous yellow color due to the fact that we use only egg yolks and not egg whites. We blend it to death in the blender, making it a bit frothy. We don’t serve it frothy, however, and we drink it cold. It’s a very important part of Costa Rican Christmas celebrations.

This is a delicious rompope recipe given to me by a dear friend who has never shared it until now. And let me tell you- it’s divine!

Want another rum punch drink? Check out our Rum Punch Recipe

Costa Rican Rompope Recipe

Note- these are the ingredients and instructions for the rompope exactly as made in Costa Rica. Since we can’t get the Romporika in the United States, I have included the variations and substitutions for making this in the US with the ingredients available.

Ingredients

• 1 quart whole milk
• 1 package Romporika powdered egg nog mix OR 1 quart liquid egg nog mix
• 3 egg yolks
• 1 tablespoon cornstarch (or Vitamaiz in Costa Rica)
• 1 teaspoon nutmeg
• 4-5 cinnamon sticks
• 1/2 cup granulated sugar
• 1/2 cup dark rum (I use Flor de Cana)

Instructions

Place 1/2 quart milk, sugar nutmeg, and cinnamon sticks into a saucepan and bring almost to a boil on medium-high heat. Add the cornstarch and whisk until completely integrated into the mixture. Put heat on low while you do the next steps.

In a blender, take the other half of the milk, the three egg yolks, and the packet of Romporika and blend until foamy. If you are using liquid egg nog, put in 4 cups and do not put in any milk.

Combine the egg yolk mixture from the blender mixture with the warm milk mixture. Bring to a boil again on medium-high heat.

Strain the mixture and put it in a large container. You can serve hot or cold. In Costa Rica, we drink this cold and generally let it sit in the refrigerator overnight before serving.

At this point, you can add the rum and blend it right in, or you can blend the rum in per serving depending on if people want it served as a Costa Rican cocktail or just as egg nog.

You can double or triple this recipe with no problem- you don’t need to make any adjustments to the ingredients.

Another fun Costa Rica milk-based drink is here: Costa Rican Copos Recipe

Serving Suggestions

Serve chilled. Some people sprinkle a bit of extra nutmeg on top. You can also make this without the rum in it and add the rum just before serving. A lot of people do that so the kids can have some too.

This is a great drink to serve with other Costa Rican Christmas recipes such as:

• Filled pork tenderloin (lomo relleno)
• Queque Navideno (Christmas cake)
• Costa Rican Tamales
• Empanadas

Variations

This rompope has often been made with Cacique guaro- the local Costa Rican firewater. It’s clear, inexpensive, and a national product. I think the rompope lends itself more to a dark liquor like the Ron Centenario- the national rum of Costa Rica.

Many people add a tablespoon of vanilla to this recipe. Others omit the sugar and use sweetened condensed milk. Others used evaporated milk in place of whole milk to cut down on calories.

Did you know you can even make rompope ice cream?

Substitutions

Rompope is made in the United States with Flor de Cana rum, or any dark rum (such as Meyer’s Dark Rum or Bacardi dark rum) or can be made with whiskey or brandy.

In the US, it’s traditional to use powdered sugar instead of granulated sugar. You can use whatever you have on hand- even caster sugar or turbinado sugar.

If you are interested in more popular Costa Rican recipes, check out these:

• Costa Rican Casado
• Make Rice Like A Tico- Costa Rican White Rice Recipe
• Costa Rican Style Slow Cooker Black Beans Recipe
• Costa Rican Chifrijo Recipe

Or just see the whole list here: Costa Rican Recipes

Printable Recipe – Rompope Costa Rica

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