Mexican Eggnog (Rompope)

Ingredients

• 2 cups granulated sugar
• 8 egg yolks
• 2/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 2 cups light or dark rum
• 2/3 cup bourbon

Instructions

1. Beat sugar and egg yolks together until well combined, then beat in the remaining ingredients, one at a time, until the sugar is dissolved.
2. Store, refrigerated, in a glass jar for no more than a few days.