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Cuban Eggnog

1/2 cup Havana Club Anejo Blanco Rum
1 can sweetened condensed milk
1 can evaporated mild
6 egg yolks
2 cups sugar
1 cup water
1 tsp vanila

Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves - about three minutes. The heat must be just low enough so that the sugar doesn't caramelize immediately but makes a thick sugary water. Put the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla. Pour the mixture into the sugar-water and combine. Finally, stir in the rum.

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