Coquito 
Makes 8 servings

4 cups unsweetened coconut milk
6 tablespoons white sugar
8 egg yolks
2 teaspoons vanilla extract
8 tablespoons dark rum
1/2 teaspoon ground nutmeg
                   
1. Combine the coconut milk and the sugar in a saucepan and
   scald over med heat. 
2. Beat the egg yolks with the vanilla. Beat in 1/2 cup of
   the scalded mixture into the egg yolks. Then whisk all
   the egg yolk mixture into the scalded mixture. Stirring
   mixture constantly, cook over low heat until mixture reaches
   a temperature of 160 degrees F. The mixture should be thick
   enough to coat the back of a spoon. DO NOT BOIL. 
3. Strain the eggnog into a bowl. Stir in the rum and let cool
   to room temperature. Place plastic wrap on the surface
   and refrigerate until well chilled. Once chilled serve with
   nutmeg sprinkled on top.