Rompope (Mexican Eggnog)

Ingredients

• 4 cups 2% milk
• 4 packets Sweet ‘n Low®
• 1 cinnamon stick
• 2 cloves
• 4 egg yolks
• ¼ cup almond flour
• ¼ cup white rum
• ¼ teaspoon almond extract
• Ground cinnamon, for serving

Preparation

1. In a medium saucepan stir milk, Sweet ‘n Low®, cinnamon, and cloves over medium heat until steaming, then take off the heat, cover, and let steep for 10 minutes.

2. In a medium bowl whisk together yolks and almond flour. Gradually whisk in 1 cup of the warm milk mixture, then whisk yolk mixture back into milk in saucepan. Place back over medium heat and cook, stirring constantly, until the temperature reaches 180℉.

3. Strain mixture through a fine-mesh sieve into a bowl, and stir in rum and almond extract. Let cool completely, then chill for at least 2 hours before serving.

4. Serve in small glasses sprinkled with cinnamon.