Tropical Eggnog

This recipe may be of Puerto Rican origins, but then again, it may not...all I know is that is pretty tasty and I've never had anything quite like it.

Blend in a 2 quart pitcher or a 2 litter bottle:
1 [14oz] can coconut milk
1 [14oz?] can of coconut cream or creme of coconut
1 [14oz] can of sweetened condensed milk
3 eggs

Add first three ingredients and shake well. Add three whole eggs [can be beaten first].
Shake well and refrigerate immediately.

To Spike or Not to Spike...
What a silly question.
The question is WHAT to add to your nog.
Now what you spike your eggnog with seems to be a personal/regional choice.
Some prefer rum. Some bourbon. And some brandy.
I saw a great recipe in the paper the other day for "Eggnog Spike" where you mix 2 cups bourbon, 1 cup rum, and one cup brandy. Add one nutmeg that you smack into 4-5 pieces with a frying pan/hammer, 2 cinnamon sticks, and 7 cloves. The recipe said to cork it up tightly and sit on it for a week...well, we don't have that much time left before the big day so I recommend mixing a batch up tonight and just see how the flavor improves, assuming you don't drink it all in the first sitting. Next year, you can make it up to 3 months in advance...so mark your calendar for October.
Perhaps a double-batch may be in order.
I don't suggest using top of the line liquor for this recipe but I wouldn't use the cheapest stuff either.
I know nothing about brandy, so if anyone can suggest a medium priced brandy with a good flavor, please leave it in comments.
For the rum, I would suggest Cruzan Dark.
For the bourbon, try Old Forrester.

Another tip:
If you don't care about other people drinking your eggnog and their alcohol preferences, go ahead and mix the booze right in and then you can place the concoction in the FREEZER.
This may take a little trial and error to get it just right, but...who cares?
Serve in frosty shot glasses, sprinkle the top with nutmeg, and ho, ho ,ho.

Merry Christmas, Everyone!