‘Tis the season for all things sweet and savory—including eggnog, present at every holiday party. If you’re looking to serve up something unique for this last week of holiday happenings, try this recipe for Costa Rica’s rompope, a different kind of eggnog. It isn’t Christmas in Costa Rica without it, but stateside it’s a unique treat that’s tasty, festive and gives your party just a touch of the exotic with a yummy kick of rum.
This original recipe was created by Chef Alejandro Torres Chacón, head palate-pleaser at Parador Resort & Spa, a luxury hotel located in beautiful Manuel Antonio, Costa Rica.
So let’s raise a glass and ¡salud! May the New Year bring much health, happiness and prosperity to you and your familia!
- 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.
Photo and recipe courtesy of Parador Resort & Spa