1 1/2 cups Coco Casa Cream of Coconut
1 quart milk
2 cups (1 pint) heavy cream
1 tablespoon vanilla extract
1 cup dark rum
Ground nutmeg or coconut flakes
In a large bowl, beat eggs until fluffy. Beat in cream of coconut. Gradually beat in milk and cream. Stir
in vanilla extract and rum. Chill for several hours.
Serve in punch cups. Sprinkle each serving with nutmeg or coconut flakes.
For a thicker eggnog, beat heavy cream until stiff and fold into egg mixture.
Serves 10 to 12.