The traditional Coconut Eggnog was introduced from Puerto Rico and it is a drink served during the Christmas Holidays.
Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.
Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.
1 (12 ounce) can evaporated milk
8 whole cloves
1 cinnamon stick
1 (2 inch long) piece ginger, peeled and sliced crosswise into %-inch thick rounds
1 (15 ounce) can sweetened condensed milk
1 (13.5 ounce) can coconut milk
2 cup to 1 cup white rum
4 large egg yolks
1 teaspoon pure vanilla extract
1. Bring evaporated milk, cloves, cinnamon stick and ginger to boil over medium-high heat in a small saucepan. Remove from heat and steep for 30 minutes. Strain milk and discard solids. Cool to room temperature, about 20 minutes.
2. Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla cinnamon, and nutmeg in a blender and blend until fully combined and foamy, 1 to 2 minutes.
3. Serve Chilled and dust with additional cinnamon and nutmeg if desired.