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Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely.

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

Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring constantly, for 15 minutes. Remove from heat, and cool to room temperature.

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. Return to low heat and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow to cool completely.

Add the rum or brandy to the mixture, stir well. Transfer to a container and and cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts.

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Note: While not strictly traditional, many Mexican cooks believe ground almonds improve the texture and lend a delicate flavor to Rompope.

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