Rompope Casero

2 Instructions

1. 1

   Heat the milk in a heavy pot until it reaches a boil. Stir in the sugar, vanilla, and cinnamon sticks. Remove from the heat.

2. 2

   In a separate bowl, lightly beat the egg yolks; add the pinch of baking soda — this prevents curdling.

3. 3

   Remove the cinnamon sticks from the milk. Temper the yolks: pour a small amount of the warm milk into the yolks while whisking, then pour the yolk mixture back into the pot.

4. 4

   Return the pot to low heat. Stir continuously with a wooden spoon for about 45 minutes, always in the same direction and without lifting the spoon out of the pot — this stops the eggs from curdling.

5. 5

   The rompope is ready when it coats the back of the spoon and has thickened slightly.

6. 6

   Remove from the heat and let it cool to lukewarm. Strain if any tiny curds appear.

7. 7

   If desired, stir in white rum or tequila to taste — traditional measures are about 1 cup per batch.

8. 8

   Bottle and refrigerate; chill before serving in small glasses.