In the 18th century, there were many convents in Mexico and the nuns played an important role in the evolution of Mexico’s cuisine. Rompope, a lawyer from Santa Clara, became famous throughout the country when the sisters invented an invigorating drink for him; in the ensuing two centuries Mexican women adopted this rum, milk and egg yolk-based beverage… while men have generally prefered tequila.

The quantity of rum is left up to the drinker. Mexican women sometimes make several bottles, using only a hint of rum for flavor, in order to give the drink to children and the elderly.

1. Soak the almonds in boiling water and peel them; 
2. mix them in a blender with a little milk to liquefy; 
3. heat the milk in a saucepan; add the sugar and almond “cream”; stir constantly with a wooden spoon until the sugar is dissolved and the mixture is creamy; remove from the heat; 
4. beat the egg yolks with the rum; pour into the milk mixture, continuing to stir, until the mixture is smooth and well-blended;
5. pour into bottles; refrigerate and serve as is.