In a stand mixer fitted with a whisk attachment, whip the egg whites with the granulated sugar until stiff peaks form. Set the whipped whites aside.

In a clean bowl, whip the egg yolks until they are light and fluffy. Add the brown sugar to the mix and continue to whip until the sugar has dissolved (about 3 minutes).

In a medium saucepan, combine the whole milk, cinnamon, nutmeg and vanilla. Bring to a boil then remove from the heat.

With the mixer on low speed, whipping the egg yolks and brown sugar, slowly stream in the hot milk mixture. Continue to whip for about 2-3 minutes to let the milk incorporate fully into the eggs and also to cook the yolks.

Add the Rumchata to the milk mixture and stir well.

Fold the whipped egg whites into the milk mix gently so as not to knock all of the air out of the whipped whites.

Divide into glasses, garnish with a cinnamon stick and serve!