Crema de Vie (Cuban Eggnog)

Make the cinnamon simple syrup. In a large saucepan, heat granulated sugar with water, and the cinnamon stick at medium-high heat, about 3-4 minutes, until all the sugar is dissolved. Transfer to a large measuring cup or bowl. Set aside and save the cinnamon stick.
Heat the milk. In a large bowl, place your egg yolks. Set aside. In a saucepan, heat up the evaporated milk at medium-high heat for about 4-5 minutes.
Temper the eggs. Slowly pour the heated evaporated milk over the eggs while whisking to combine. Be careful not to pour in too much milk at a time or you will get scrambled eggs and will have to start over. This skip will help reduce your risk of salmonella. Don't skip this step!
Blend the ingredients. Once the egg and milk mixture has cooled, transfer it to a blender then add the simple syrup, sweetened condensed milk, vanilla extract, and rum. Blend until all is well combined and frothy.
Chill the eggnog. Transfer to a large bottle or swing-top bottle, add the cinnamon stick, and place in the fridge for 1 hour to chill or overnight. Stir before serving. Enjoy!