• 3 ounces Venezuelan rum
• 3 ounces whole milk
• 2 egg yolks
• 14 ounces sweetened condensed milk
• 1/2 stick ground cinnamon
• Few drops vanilla extract

Bring milk and cinnamon to a boil and immediately remove from heat. Let it cool down to room temperature. Meanwhile, whisk the 2 egg yolks and a few drops of vanilla extract. Add the eggs to the milk, stirring quickly. Add the condensed milk and rum and stir to mix well. If there are lumps, you can use a hand blender or a regular blender. Refrigerate for at least 1 hour. Serve ponche crema in small glasses with ice; sip and enjoy. Cheers!