– Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves’ flavors.
– Turn off the heat and remove saucepan from stove to cool.
– While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
– Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
– Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.