Rompope - Mexican Eggnog

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• 1 quart whole milk
• 1 cup sugar
• 2 teaspoons vanilla extract (real one)
• 1 cinnamon stick
• 1/4 cup finely ground almonds (optional) or 1/4 cup almond meal (optional)
• 12 egg yolks
• 2 cups light or 2 cups

Recipe

• 1 combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
• 2 over medium heat, bring the mixture to a boil.
• 3 reduce heat and simmer, stirring constantly, for 15 minutes.
• 4 remove from heat, and cool to room temperature.
• 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 return to low heat and, stirring constantly, cook until mixture coats a spoon.
• 7 remove from heat and allow to cool completely.
• 8 add the or to the mixture, stir well.
• 9 transfer to a container and cover tightly.
• 10 refrigerate for 1 or 2 days before serving.
• 11 makes 1-1/2 quarts.