MEXICAN EGGNOG

INGREDIENTS:

• 4 cups whole milk
• 1 cup granulated sugar
• 1/4 cup almond meal/flour
• 2 teaspoons pure vanilla extract
• 1 cinnamon stick
• 12 egg yolks
• 2 cups spiced rum
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 12 slices center-cut bacon
• 1/2 teaspoon ground allspice

DIRECTIONS:

• Combine milk, granulated sugar, almond meal, vanilla, and cinnamon stick in a large saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring constantly, for 15 minutes. Remove from heat and let cool to room temperature.
• Beat egg yolks until thick and light yellow. Remove the cinnamon stick from the milk mixture. Gradually whisk the egg yolks into the milk mixture.
• Return to low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon, about 10 minutes. Remove from heat and allow to cool completely.
• Add rum to the mixture and stir well. Transfer to a glass container, cover tightly, and refrigerate overnight (or up to 2 days) before serving.
• Prepare the bacon about 20 minutes before serving. Preheat oven to 350℉. Line a baking sheet with foil and set a wire rack on top.
• Combine brown sugar and ground cinnamon in a shallow bowl. Dip bacon in the cinnamon-sugar, and spread the strips evenly on the rack. Bake for 15-20 minutes, or until crispy.
• Pour eggnog into mugs, sprinkle with allspice, and serve with warm cinnamon-sugar bacon.