Rompope

Directions

1. 1
   In a bowl, beat the egg yolks until creamy.
2. 2
   Heat the milk over medium-low heat, adding the sugar and cinnamon until dissolved.
3. 3
   Add the flavored milk to the almonds while warm, then add this mixture to the eggs slowly, to avoid cooking them.
4. 4
   Pour in the rum, mixing well, and refrigerate overnight.
5. 5
   To serve, pour about 6 ounces into your favorite stemware, and garnish with a cinnamon stick.