In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat until steaming but not boiling, stirring occasionally.

In a separate bowl, whisk the egg yolks until pale and frothy.

Slowly add a small amount of the hot milk mixture to the egg yolks while whisking constantly.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and stir well.

Cook the mixture over low heat for about 10 minutes, stirring frequently until it thickens slightly.

Remove from heat and stir in the vanilla extract, ground cinnamon, and ground nutmeg if using.

Let the mixture cool for a few minutes before adding the white rum.

Using a fine mesh strainer, pour the mixture into clean bottles or jars to remove lumps. Cool completely before sealing.

For best flavor, let the Rompope sit in the fridge for at least 24 hours before serving.