Directions

1. In a large saucepan, whisk egg yolks and sugar to combine.

2. Add milk, nutmeg, cinnamon, and vanilla, and turn on the heat to medium-low. Cook for about 10 minutes, or until the mixture is thick enough to coat the back of a spoon. Make sure not to boil.

3. Remove the pot from heat. Whisk in the cream and Rumchata. Refrigerate until well chilled.

4. Transfer into glasses and garnish with cinnamon sticks and nutmeg.