GOYA® Coconut Milk (2 cans)
Evaporated Milk (1 can)
La Lechera® Sweetened Condensed Milk (1 can)
in large saucepan set over medium heat; bring to a simmer.
Egg Yolks (8)
with electric mixer until thick and pale yellow. Gradually whisk in half the hot milk mixture into egg yolk mixture. Pour into saucepan. Reduce heat to medium-low. Cook, stirring constantly with wooden spoon or spatula, for 5 to 8 minutes or until mixture thickens and coats back of spoon.
Remove from heat. Strain through fine-meshed sieve and cool completely. Stir in
Dark Rum (2/3 cup)
Brandy (1/3 cup)
Vanilla Extract (1 tsp)
. Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.
To make whipped coconut cream, beat hardened
GOYA® Cream of Coconut (1 can)
Heavy Cream (1 cup)
Powdered Confectioners Sugar (1/4 cup)
Vanilla Extract (1/4 tsp)
in chilled mixing bowl with electric mixer on high speed for 2 to 3 minutes or until creamy, light and fluffy. Chill until ready to use.
Fold whipped coconut cream into eggnog and divide into 6 glasses. Garnish each with pinch of
Ground Nutmeg (to taste)
Optional: If rimming glass, place
Agave Syrup (1 Tbsp)
into shallow dish and crushed
Maria Cookies (1/2 cup)
in another dish. Wet rims of glasses with agave mixture and then dip in cookies. Let stand for 10 minutes.