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 Published Friday, December 11, 2020
Rompope Tico is a must on Christmas
By Melissa Pette The Rompope is also a must in Christmas and New Year's Eve dinners throughout Latin America. This delightful libation takes us to our memories of sipping eggnog at Christmas. When you move to another country, one of the things you miss most is family. And now, thanks to the covid-19, many of us have decided not to travel home on Christmas. So, let's improve in mood and make a tasty homemade Rompope Tico. Rompope Tico
 Some time ago we made rompope, here is the review of the recipe for those who missed it. The ingredients you need are: •1 liter of milk. I don't recommend fat-free milk, but you can use it if you like. •1 cup of white sugar. •1 teaspoon of baking soda. •1 tablespoon of cinnamon. •2 dried cloves. •12 egg yolks. Just the yolks. •1 teaspoon of nutmeg powder. •1 teaspoon of vanilla. •1/2 cup of rum or brandy. In a large pot, mix the milk, vanilla, cinnamon, cloves, sugar, nutmeg, and baking soda in a saucepan. Stir well. Place the pot over medium-high heat and bring to a boil. Then lower the temperature and cook for about 8-10 minutes, allowing the milk to absorb the flavors of cinnamon and cloves. Turn off the heat and remove the pot from the stove to cool. While the milk is cooling, beat the egg yolks until they are pale yellow. You can use the mixer if you wish for this step. Slowly pour the egg yolk mixture into the already cold milk and stir. Once everything is fully incorporated, place the saucepan back on the stove and turn it on over medium-high heat, stirring frequently. Cook while stirring frequently to prevent setting, for about 5-7 minutes, or until the mixture begins to thicken. Remove from the heat. If you do not like the cloves, strain the mix. Then, add rum and vanilla. Mix softly. Pour it into another container with a top and let it cool for a couple of hours. Then, put it in the fridge. A tip. Rompope will taste better if you let the flavors combine, keep it in the fridge for 2 weeks. Sprinkle a pinch of cinnamon or nutmeg before drinking. I want to thank the people who have taken the time to write. Especially those who have shared their recipes and stories with all of us, the A.M. Costa Rica readers, amateur-chefs, who love cooking. For those who want to review the Tropical Christmas king cake recipe shared last week, please visit the A.M. Costa Rica Food Page. Feliz Navidad! ----------------------------- Editor's note: Email your comments or inquiries to Melissa Pette at melissaamcr2017@gmail.com. Do you want to share your recipes with AM Costa Rica readers? Send your homemade recipes with a horizontal photo of the dish to food@amcostarica.com  |
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