Rompope (Mexican Milk, Egg, Spice, And Liquor Punch)

1. 1

   Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.

2. 2

   Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.

3. 3

   In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.

4. 4

   Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.

5. 5

   Stir in rum or aguardiente. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.