Rompope

Directions

1. 1
   Combine the milk, sugar, baking soda, and canela in a large pot and bring to a boil over medium-high heat.
2. 2
   Decrease the heat and cook for 30 minutes at a soft boil; it will reduce to about 3 cups.
3. 3
   In a heatproof bowl, whisk the egg yolks lightly by hand and slowly pour in about 1 cup of the hot milk mixture, whisking continuously.
4. 4
   Return the mixture to the pot and cook over low heat, stirring often until the mixture has thickened slightly and resembles the consistency of half-and-half, 5 to 7 minutes.
5. 5
   Remove from the heat and immediately pour into a bowl placed in an ice bath to chill.
6. 6
   Discard the canela and gently whisk in the rum and vanilla.
7. 7
   Chill completely before serving.
8. 8
   Put the almonds in a small pot and cover with cold water.
9. 9
   Place over medium heat and bring to a boil.
10. 10
    Turn off the heat and let sit for 2 minutes.
11. 11
    Drain and reserve until cool enough to handle.
12. 12
    Remove the skins by pressing the almonds lightly (they should come off easily) and discard the skins.
13. 13
    Dry any excess moisture with a paper towel and finely grind in a food processor or coffee grinder.
14. 14
    Prepare the rompope as above, combining the milk, baking soda, and nutmeg, but take about 1 cup of the warm milk once it has reduced and cool slightly over ice.
15. 15
    Add the almonds to the 1 cup milk, and puree in an electric blender (it will be slightly grainy).
16. 16
    Reserve.
17. 17
    Whisk the yolks as directed above and add to the pot, then add the almond mixture.
18. 18
    Discard the nutmeg and gently whisk in the orange liqueur.
19. 19
    Chill completely before serving.