First, the milk 1
To make 5 rompope cups, you'll need 4 cups of milk.
Add sugar 2
One cup of sugar is all you need to sweeten your rompope. Stir with a wooden spoon until the sugar is totally dissolved.
Almonds, ground or simple almond flour, is what makes rompope so special. You'll need 1/3 cup.
Time to cook 5
Put the pot with milk, sugar and almond flour mixture to cook over medium heat. Stir occasionally until it boils. Once boiling, reduce heat to low, and cook for 15 minutes, stirring constantly to prevent burning or sticking to the bottom of the pot. Let cool down completely.
Now it's time for the egg yolks 6
Once the milk mixture is cold, separate 6 egg yolks.
Beat the yolks 7
Beat the yolks until a creamy emusion is formed.
How the yolks should look 8
Creamy and lemony.
Add the yolks to the milk mixture 9
Stir well until all the ingredients are combined.
Add the rum 11
I used Ron Santa Teresa Claro, from Venezuela. One cup of rum is enough for the amount of rompope we're making. Just stir and refrigerate overnight before serving.
Serve in small glasses and garnish with a cinnamon stick. Cheers!