Rompope (Mexican Eggnog)

Combine milk, sugar and vanilla bean in a large sauce pan. Bring to a boil and reduce to a very slow simmer. While stirring constantly, simmer 15 minutes.

Remove from heat, stir from time to time to prevent a skin from forming, until at room temperature. Remove vanilla bean.

Beat egg yolks until thick and light in color. Gradually beat egg yolks into milk mixture. Add ground almonds. Return to heat and cook slowly until the mixture thoroughly coats a spoon.

Cool to room temperature, stirring occasionally. Add rum, bottle and cork tightly, refrigerate at least 24 hours. Serve in liqueur glasses.