Start by making the cinnamon simple syrup. Place the sugar, water and cinnamon stick in a medium sauce pan over medium high heat. Stirring occasionally until the sugar dissolves. Once the sugar dissolves remove from the heat and set aside.

While the cinnamon syrup is cooking. Place your condensed milk and egg yolks into the blender and blend at high speed for 2 minutes.

Slowly add in the evaporated milk, salt and vanilla extract to the blender while the blender continues at high speed. Blend for about 1 minute until everything is well combined.

Begin to slowly temper into the blender the cinnamon simple syrup about ¼ cup at a time. Pour all of it it in very slowly while the blender continues to spin. At this time lower the speed of the blender by half.

Lastly, add in your rum to the blender. Allow to blend for about another minute to make sure it's well combined.

Then strain the Cuban eggnog using a large mesh strainer to get out any little clumps that didn’t break down.

Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.