Here's a different eggnog I like to make. I'm going to warn you, it's really, extremely, rich. About all I can handle at one time is a double-jigger.
Coquita
Coconut Rum Eggnog
Yields: about 14 servings
4 coconuts
4 small cans evaporated milk
12 eggs
4 small cans condensed milk
3 T vanilla, or to taste
3 – 4 c white rum, to taste
Prepare coconut milk, using evaporated milk instead of water for liquid, by covering the ground coconut meat with the evaporated milk, and bring it to a boil. Remove from the heat, and let stand 30 minutes. Strain off the milk, squeezing as much moisture as possible from the coconut meat. This is best done by straining through a large section of cheesecloth, then, gathering the corners together, start twisting the cheesecloth until you have a “ball” of coconut meat. Then continue twisting, forcing the milk out, until either there is no more milk left in the coconut meat, or you run out of strength. Cool the milk. Beat the eggs thoroughly until light and fluffy and combine with coconut milk, condensed milk, vanilla, and rum. Beat well. Bottle and chill thoroughly. This is a very rich drink, and is usually served in small liqueur-type glasses.