Rompope (Mexican Eggnog)

Ingredients

• 3 pintss whole milk
• 2.5 cups white sugar
• 2 cinnamons sticks
• 15 eggs yolks
• 1 cup rum

Instructions

1. 1

   Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.

2. 2

   Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.

3. 3

   Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.