Rompope

1. 1

   In a bowl, beat the egg yolks until creamy.

2. 2

   Heat the milk over medium-low heat, adding the sugar and cinnamon until dissolved.

3. 3

   Add the flavored milk to the almonds while warm, then add this mixture to the eggs slowly, to avoid cooking them.

4. 4

   Pour in the rum, mixing well, and refrigerate overnight.

5. 5

   To serve, pour about 6 ounces into your favorite stemware, and garnish with a cinnamon stick.

No additional tips available.