1 cup water
2 cups granulated sugar
1 can evaporated milk
1 can sweetened condensed milk
2 – 6 egg yolks, beaten
1 teaspoon vanilla extract
1 cup rum (or to taste – use light or dark rum, your preference)
(I used nearly 2 cups, but that’s just the kind of girl I am!)

Combine water and sugar and boil for 3 – 4 minutes until it becomes syrupy. Let cool slightly.

Whisk egg yolks till frothy. Add both milks and vanilla extract to yolks. Whisk well. Add the still-hot syrup in a thin stream while still whisking. Add rum. Mix well again. Strain the mixture through cheesecloth or coffee filter. Pour into one or more decorative bottles with tight seal. Refrigerate.

Serve in small apéritif-style glasses… okay…who am I kidding? Serve in whatever glasses you want with a light grating of fresh nutmeg (optional). Just be forewarned – the stuff is addicting and potent!

This is the only recipe I know of where you can fool with the egg quantity. Just depends on how yellow & eggy you like your eggnog. I’ve seen recipes calling for up to 8 egg yolks, but that’s too close to “American” eggnog for this style, in my opinion.

*Variation: Add a 13.5 oz can of coconut milk, combine thoroughly, and you’ll get the Puerto Rican version of this holiday classic: Coquita. Adjust rum accordingly, if necessary. Also, muy delicioso!