Bolis de Rompope (Mexican Eggnog Icesticks)

In a pot, non-stick preferably, add the condensed, evaporated, and whole milk and mix just until everything incorporates; add the cinnamon, nutmeg, and baking soda and mix, put it on low heat, and stir constantly to avoid it sticking on the bottom of the pot; wait until the milk gets warm and start the next step. In a bowl add the yolks and whisk until they look foamy and pale; add the vanilla into the milk and pour the whisked yolks little by little while whisking; add the yellow food colorant (optional) for a bright color; put it back in the stove on low heat and keep stirring slowly and constantly; right before starts boiling, you will see it rise and that’d be the signal to remove it from the heat. Strain it into a pitcher and let it cool down, if you don’t want to wait long, add ice in a big bowl, then a smaller bowl on top, and pour the Rompope, whisk, not too fast until the Rompope cools down. In bolis bags (you can buy them online, I have them in my Amazon storefront in my link of bio), fill them a little over a half and tie them up; you can also seal them if you have a bag sealer, but seal them on a dry part and low heat (I also have the sealer in my storefront). Freeze them for at least 5 hours or overnight.