Published on Saturday, December 20, 2025

By Melissa Pette

If Christmas had a flavor, this would be it. We’re officially adding another Costa Rican holiday classic to the table, and trust me, Rompope Tico deserves a permanent spot right next to that Tropical King Cake we made last week. No negotiations.

Across Latin America, rompope is the holiday drink, showing up everywhere from Christmas Eve all the way through New Year’s. Think eggnog’s cooler, tropical cousin. Same cozy vibes, same warm spices, cinnamon, nutmeg, vanilla, but with a Pura Vida attitude that makes you want to pour just one more glass.

If you’ve ever lived away from home, you know the holidays hit different. Family, traditions, familiar smells from the kitchen, you miss all of it. So when nostalgia kicks in, the solution is obvious: make rompope at home and instantly improve your mood. Science probably backs this up.

Let’s get cookin’!

All, easy-to-find ingredients in Costa Rica, are:

• 1 liter milk (full-fat is best, but you do you).

• 1 cup white sugar.

• 1 teaspoon baking soda.

• 1 tablespoon cinnamon.

• 2 dried cloves.

• 12 egg yolks (yes, only the yolks, save the whites for something else).

• 1 teaspoon ground nutmeg.

• 1 teaspoon vanilla.

• ½ cup rum, brandy, or Cacique guaro (optional, for adults only).

• Extra nutmeg + cinnamon sticks for garnish.

Making it alcohol-free? Just skip the rum, still festive, still delicious.

Grab a big pot and throw in the milk, cinnamon, cloves, sugar, nutmeg, vanilla, and baking soda. Give it a good stir and set it over medium-high heat.


Once it starts boiling, lower the heat and let it simmer for about 8–10 minutes. This is where the milk soaks up all those warm, cozy flavors. Turn off the heat and let it cool completely, no shortcuts here.


While that’s cooling, beat the egg yolks until they turn pale yellow. A mixer makes life easier, but elbow grease works too.


Slowly pour the egg yolks into the cooled milk, stirring gently like you’re babysitting something precious. Once combined, put the pot back on medium-high heat and stir constantly for 5–7 minutes. Don’t walk away, this isn’t the moment to check your phone. You’re looking for a slightly thicker, silky texture.


Not a clove fan? Strain them out now. Then (for adults) gently stir in the rum or brandy. Pour everything into a container with a lid and let it cool for a couple of hours before refrigerating.


The waiting game is worth it.


Rompope gets better with time. Let it chill in the fridge so all those flavors can hang out and become best friends, up to two weeks if you can resist drinking it sooner.


Serve it cold, sprinkle a little grated nutmeg on top, add a cinnamon stick if you’re feeling fancy, and prepare to refill glasses.


You’ve been warned: this stuff goes down way too easy.

Have a Pura Vida Christmas!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food Magazine.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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