ROMPOPE - MEXICAN EGG NOG

Steps:

• Simmer milk, sugar, and cinnamon stick until mixture is hot, but not burning
• Process the almonds in a food processer until a paste forms.
• Whisk the paste into the milk mixture and let it cool.
• Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly.
• Mix in the rum and serve chilled. Remove cinnamon stick before serving.