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1
Combine the milk, sugar, baking soda, and canela in a large pot and bring to a boil over medium-high heat.
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2
Decrease the heat and cook for 30 minutes at a soft boil; it will reduce to about 3 cups.
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3
In a heatproof bowl, whisk the egg yolks lightly by hand and slowly pour in about 1 cup of the hot milk mixture, whisking continuously.
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4
Return the mixture to the pot and cook over low heat, stirring often until the mixture has thickened slightly and resembles the consistency of half-and-half, 5 to 7 minutes.
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5
Remove from the heat and immediately pour into a bowl placed in an ice bath to chill.
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6
Discard the canela and gently whisk in the rum and vanilla.
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7
Chill completely before serving.
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8
Put the almonds in a small pot and cover with cold water.
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9
Place over medium heat and bring to a boil.
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10
Turn off the heat and let sit for 2 minutes.
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11
Drain and reserve until cool enough to handle.
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12
Remove the skins by pressing the almonds lightly (they should come off easily) and discard the skins.
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13
Dry any excess moisture with a paper towel and finely grind in a food processor or coffee grinder.
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14
Prepare the rompope as above, combining the milk, baking soda, and nutmeg, but take about 1 cup of the warm milk once it has reduced and cool slightly over ice.
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15
Add the almonds to the 1 cup milk, and puree in an electric blender (it will be slightly grainy).
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16
Reserve.
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17
Whisk the yolks as directed above and add to the pot, then add the almond mixture.
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18
Discard the nutmeg and gently whisk in the orange liqueur.
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19
Chill completely before serving.
