Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)

Ingredients

• 2/3 cup blanched almonds
• 1 1/2 cups plus 2 tablespoons granulated sugar, divided
• 6 cups whole milk
• 2 cinnamon sticks
• Rind of 1 lemon*
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 8 large egg yolks
• 1 cup white rum or aguardiente**
• *Remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
• **Aguardiente literally means "burning water" in Spanish. It is a strong (29% or higher) spirit distilled from fruits, grains, and commonly sugarcane. It's available at most liquor stores.

Instructions

1. 1

   Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.

2. 2

   Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.

3. 3

   In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.

4. 4

   Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.

5. 5

   Stir in rum or aguardiente. Serve.