Mexican Eggnog Rompope

In a large saucepan over low heat, bring the milk, sugar and cinnamon sticks to a boil. Continue to cook, stirring constantly, until the milk has reduced by roughly one third – about 20 minutes. Remove from heat and let it cool slightly for around 10 minutes.

Using an electric mixer, beat the egg yolks until thick and pale. Gradually incorporate a small amount of the warm milk mixture. Then carefully pour this egg yolk mixture into the remaining milk mixture in the saucepan. Stir well and bring to a boil over low heat. Keep stirring, scraping the sides and bottom, until the mixture is sufficiently thick to coat the back of a spoon – which may take 5 to 7 minutes.

Remove from heat, discard the cinnamon sticks and let it cool until lukewarm – roughly 15 to 30 minutes. Next, stir in the rum and allow the mixture to cool completely – about 2 hours.