Cuban Eggnog

Adapted from a couple of youtube channels.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Create simple syrup by heating water, sugar and cinnamon stick until the sugar dissolves completely. DO NOT let the mixture come to a boil!

Step 2

Heat nutmeg, vanilla, evaporated and condensed milk in a large pot. In a separate bowl separate egg yolks and blend. Mix in a little of the warm milk mixture into the egg yolks at a time to temper the eggs. Once the egg yolks are tempered, transfer the egg mixture back into the large pot and heat over medium low heat. Remove the cinnamon sick from the simple syrup and set aside for use later. Combine the cinnamon simple syrup into the pot and continue stirring over medium heat until the mixture begins to thicken. An inserted spoon should hold a thin layer of the mixture. As the mixture hearts slowly to 180 degrees F, it will begin to thicken. Ensure that the mixture does not heat above 190 degrees. Once the mixture begins to thicken, stir in the rum until blended and remove from heat. The mixture will thicken a little more once cooled.

Step 3

Cover and cool the mixture. Place the cinnamon stick in a large bottle then pour the cooled mixture into the bottle, cover and chill.