Ponche Crema (Ponche Crema)

Instructions

1. In a saucepan, pour in the whole milk and the evaporated milk, then bring to a simmer over low heat.
2. Whisk the egg yolks with the sweetened condensed milk in a bowl until the mixture is smooth.
3. Slowly pour the hot milk over the yolks while whisking, then return everything to the saucepan.
4. Thicken over very low heat, stirring constantly and without letting it boil, for about 5 minutes.
5. Remove from the heat, add the cinnamon, vanilla and let it cool.
6. Gradually stir in the rum, mix well, then strain into a bottle.
7. Keep chilled for at least 24 hours before serving very cold.