Rompope

• 10 egg yolks
• 6 cups whole milk
• 1-1 1/2 cup sugar
• 1/2 cup blanched almonds, ground to a fine powder
• 1/2 teaspoon cinnamon
• 1 cup gold or dark rum
• cinnamon sticks, for garnish

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

egg yolks, milk, sugar, blanched almonds, cinnamon, gold, cinnamon sticks

Taken from www.foodrepublic.com/recipes/rompope-recipe/ (may not work)