Mexican Rompope (Mexican Eggnog)
By: Jennifer A. Wickes

10 egg yolks
1 cup rum - white
1 teaspoon vanilla extract
1 quart milk
1 1/2 cups sugar
Bring milk to a boil, cool to lukewarm and add the sugar. Bring to a
boil and simmer 20 minutes. Add vanilla extract and cool. Beat egg
yolks until very thick and ribbon-like. Gradually beat in milk and
rum. Stir, strain and chill.

Instead of vanilla, add cinnamon sticks to the milk when heating.
Yields: 15