6 cups milk
6 egg yolks
1 can sweet condensed milk
1 tbsp vanilla extract
1/2 cup sugar
2 tbsp corn starch
2 cups rum or aguardiente; to your taste
ground cinnamon

1. Place 5 cups of the milk with the sugar and vanilla in a pot and bring to a boil, cook on low heat for about 20 minutes, stirring occasionally.

2. Place the rest of the milk, egg yolks, corn starch and the condensed milk in a blender. Blend until well combined.

3. Add the egg yolk mixture slowly to the milk and stir well. Continue over low heat and simmer, stirring often, until slightly thickened, about 8 to 10 minutes.

4. Remove from the heat and let it cool. Strain the mixture through a sieve and pour into a serving pitcher.

5. Cool down completely and stir in the rum or aguardiente. Add more milk if necessary.

6. Refrigerate until ready to serve.

Serve the eggnog in glasses, sprinkle with ground cinnamon.

Note:
Keep it well covered in the refrigerator for up to 3 weeks.