Place the honey, three milks, cinnamon and yolks in a blender and blend together. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 5 minutes.

Add the rum and cook for another 5 minutes. Remove from the heat and strain to eliminate any solid residue.

Store the eggnog in the refrigerator for 5 to 8 hours before serving.

Recipe By https://honey.com/recipe/coconut-cream-honey-eggnog