Rompope

RECIPE

INGREDIENTS

• 6 cups whole milk

• ½ cup blanched almond flour

• 6 large egg yolks

• 1 cup sugar

• ½ cup tequila añejo (100% agave) or aged dark rum

• Ground cinnamon & nutmeg, for garnish

Directions:

• Blend 1½ cups of the milk with the almond flour in a blender until the mixture is very smooth. Pour it into a saucepan and add the remaining milk.

• Heat the milk mixture, whisking often, over medium heat until it comes to a simmer. Remove it from the heat.

• Whisk the egg yolks and sugar together in a medium bowl. Gradually whisk in about 1 cup of the milk mixture. Pour the egg yolk mixture back into the saucepan. Cook it over medium-low heat, whisking constantly, until the mixture is lightly thickened and reads 185℉ on an instant-read thermometer, about 2 minutes. Strain it through a wire-mesh sieve into a heatproof bowl. Let it cool completely. Stir in the tequila or rum.

• Cover and refrigerate the rompope until its chilled, at least two hours. Pour it into individual glasses, sprinkling with ground cinnamon and/or nutmeg. Serve chilled.