Rompope

Description
Rompope is the Mexican version of eggnog and is traditionally spiked with Rum or in Chiapas, with Comiteca Brandy
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 cups milk
 * 1 cup sugar
 * 3 inches cinnamon bark
 * ¼ tsp baking soda
 * 12 egg yolks
 * ½ cup rum, brandy or Comiteca

Directions

 * 1) In a medium saucepan, over medium heat, mix together the milk, sugar, cinnamon and baking soda.
 * 2) When it begins to boil, lower the heat and simmer for about 20 minutes.
 * 3) Set aside to cool, and strain to remove the cinnamon bark.
 * 4) Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes, until thick and lemon yellow.
 * 5) While still beating, slowly pour the cool milk mixture into the yolks.
 * 6) Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a wooden spoon.
 * 7) Remove from heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that is resting on ice in a larger bowl.
 * 8) Stir until cool.
 * 9) Gradually stir in the brandy, rum or Comiteca and it's ready to serve, or it can be lightly covered in the refrigerator.