Rompope - milk

Method

• Combine the milk, sugar, baking soda, and canela in a large pot and bring to a boil over medium-high heat.
• Decrease the heat and cook for 30 minutes at a soft boil; it will reduce to about 3 cups.
• In a heatproof bowl, whisk the egg yolks lightly by hand and slowly pour in about 1 cup of the hot milk mixture, whisking continuously.
• Return the mixture to the pot and cook over low heat, stirring often until the mixture has thickened slightly and resembles the consistency of half-and-half, 5 to 7 minutes.
• Remove from the heat and immediately pour into a bowl placed in an ice bath to chill.
• Discard the canela and gently whisk in the rum and vanilla.
• Chill completely before serving.
• Put the almonds in a small pot and cover with cold water.
• Place over medium heat and bring to a boil.
• Turn off the heat and let sit for 2 minutes.
• Drain and reserve until cool enough to handle.
• Remove the skins by pressing the almonds lightly (they should come off easily) and discard the skins.
• Dry any excess moisture with a paper towel and finely grind in a food processor or coffee grinder.
• Prepare the rompope as above, combining the milk, baking soda, and nutmeg, but take about 1 cup of the warm milk once it has reduced and cool slightly over ice.
• Add the almonds to the 1 cup milk, and puree in an electric blender (it will be slightly grainy).
• Reserve.
• Whisk the yolks as directed above and add to the pot, then add the almond mixture.
• Discard the nutmeg and gently whisk in the orange liqueur.
• Chill completely before serving.