I've always loved eggnog and can remember way back when my favorite (yes, I was an early connoisseur of eggnog) came from Hood Dairy from (then) nearby Charleston, Massachusetts, USofA. Store-bought eggnog doesn't taste near as good anymore and I'd just as soon make my own as it's not that hard to do. I'm holding back on the one recipe that requires a week or two to fully develop its flavors. I may need a reminder at some point to post it though it's bound to be good and may be reminder enough.
Watch the Coquito, it's got a kick!
4 large eggs, separated
1/3 cup sugar
2 cups whole milk
1 cup heavy cream
3 ounces bourbon
1 1/2 ounces cognac or brandy
1/2 tsp vanilla extract
1 tsp freshly grated nutmeg
Beat egg yolks until they lighten in color and gradually add the 1/3 cup sugar beating until completely dissolved. Add everything else except the egg whites, stirring to combine. Take the time to grate the nutmeg...it's so much better.
Beat egg whites to soft peaks and gradually add 1 TBS of sugar and beat until stiff peaks form.
Fold/turn the yolk mixture into the egg whites. Don't whisk or you'll lose the airiness and body provided by the egg whites.
Chill for an hour or two.
One year I decided to make Coquito the old-fashioned way: extracting and grating the meat from whole coconuts and harvesting the cream and milk. I had enough for several bottles, some of which went to friends and neighbors for the holiday. It's much easier and just as good using the canned stuff. But beware! Coconut Cream and Cream of Coconut are two different things. Cream of Coconut which is easy to find has added sugar. Coconut Cream is just that, the delicious thick cream with no added sugars.
I've heard of Coquito with eggs, either raw or as a semi-custard added to the Coquito. The purists I know say no eggs.
1 can evaporated milk
1 can sweetened condensed milk
1 can coconut cream (not cream of coconut!)
3 cups Bacardi Rum (white or dark)
2 tsp vanilla extract
1 tsp ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise
Combine everything except the cinnamon sticks and vanilla bean. Beat until well blended.
Pour into a pitcher with the cinnamon sticks and vanilla bean halves. Cover and chill at least 2 hours. Can be bottled and will keep for a couple of weeks.