Ponche Navideño (Dominican Eggnog)

Steps

1. Place the sugar, water, and cinnamon stick in a small saucepan and cook until sugar is completely dissolved and a syrup forms.
2. Using a stand mixer or hand mixer, place egg yolks in bowl with spiced rum and vanilla extract. Whisk for 5 minutes until frothy.
3. Drizzle in quickly the hot sugar syrup (remove the cinnamon stick before adding) and whisk on medium high for another 5 minutes.
4. Add the condensed and evaporated milk, as well as the brandy. Whisk until incorporated.
5. Strain into a bowl and refrigerate until chilled. Transfer to an airtight glass bottle and serve. Keeps for up to a month in the refrigerator.