Rompope - Mexican Eggnog

1. 1

   Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.

2. 2

   Over medium heat, bring the mixture to a boil.

3. 3

   Reduce heat and simmer, stirring constantly, for 15 minutes.

4. 4

   Remove from heat, and cool to room temperature.

5. 5

   Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.

6. 6

   Return to low heat and, stirring constantly, cook until mixture coats a spoon.

7. 7

   Remove from heat and allow to cool completely.

8. 8

   Add the rum or brandy to the mixture, stir well.

9. 9

   Transfer to a container and cover tightly.

10. 10

    Refrigerate for 1 or 2 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.