Rompope (Mexican Eggnog)

Ingredients

• 6 cups milk
• 1 ¼ cups granulated sugar
• 1 cinnamon stick
• 1 clove
• ¼ teaspoon ground nutmeg
• ⅓ cup slivered almonds
• 1 teaspoon vanilla extract
• 8 large egg yolks, (whisked)
• ½-1 cup dark rum, (for serving)

Steps

1. 1

   Add milk, sugar, cinnamon stick, clove, and ground nutmeg to a large pot over medium heat. Whisk together to combine.

2. 2

   Bring to a simmer, whisking every minute or so to ensure that the milk doesn’t burn. Remove from heat.

3. 3

   Carefully transfer 2 cups of the sweetened milk mixture to a small bowl. Add the slivered almonds and set aside.

4. 4

   Let the sweetened milk mixture and the soaking slivered almonds sit for 30 minutes to cool down.

5. 5

   Remove and discard the cinnamon stick and clove from the milk mixture with a slotted spoon. If the cinnamon stick broke into small pieces, pour the mixture through a strainer to remove it.

6. 6

   Add the soaked almonds and the liquid into a blender and blend until completely smooth. Depending on the power of your blender, this could take anywhere from 1-4 minutes on the highest setting.

7. 7

   Add the blended almond milk and vanilla extract to the pot. Whisk together to combine.

8. 8

   Slowly pour in the egg yolks, whisking constantly until they’ve all been incorporated into the milk mixture.

9. 9

   Place the pot over medium-low heat for 12-15 minutes, whisking the mixture every minute or so, until it has thickened enough to coat the back of a spoon.

10. 10

    To serve warm, add 1/2 to 1 cup of rum and whisk to combine. Serve in mugs topped with a sprinkle of cinnamon.

11. 11

    To serve cold, add 1/2 to 1 cup of rum and whisk to combine. Let the mixture cool for 1 hour, then cover and refrigerate until completely chilled. Serve in cups over ice topped with a sprinkle of cinnamon.