Rompope (Mexican Eggnog)

Combine milk sugar and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture stirring constantly until milk has reduced by a little more than 1/3 about 20 minutes. Remove from heat and allow to cool.

Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon 5 to 7 minutes. Remove from heat fish out cinnamon sticks and cool to lukewarm. Stir in rum and cool completely about 2 hours.