Ecuadorian holiday eggnog

Rompope (pronounced rome-poe-peh) is a Hispanic version of eggnog. My mom showed me how to make it Ecuadorian style. Here is the recipe:

1 liter milk
1 cup sugar
Cinnamon sticks to taste
Vanilla extract
Rum or aguardiente

Mix milk, sugar and cinnamon in a pot. Boil milk until slightly thick (~30 min), mixing regularly

When milk is thick enough, turn heat off and let cool until lukewarm (keep mixing)

Meanwhile beat 4-8 egg YOLKS (in blender or with electric mixer) until very creamy (can save egg whites for making meringue)

Warm milk with low flame and add egg yolks slowly and mix quickly and constantly. Do not let boil (turn heat off if necessary). Mix constantly until thoroughly warm and thick.

Let cool, then add some vanilla extract and rum to taste. For real authentic Ecuadorian rompope, instead of rum add some Aguardiente Caña Manabita, from my hometown of Portoviejo, Ecuador (bottle shown, with finished rompope).