This creamy, rich cocktail would make a great stand-in for holiday eggnog. For an even richer drink, use coconut cream instead of coconut milk; and for a slightly sweeter drink, go for cream of coconut (the sweetened type that's sold for making cocktails.)
3/4 bottle white rum
2 cans coconut milk
2 cans evaporated milk
2 cans sweetened condensed milk
2 tbsp. vanilla extract
1 cup brandy
In a blender, beat the eggs and rum at high speed. Lower blender setting and add all remaining ingredients. Bottle and chill through. Serve in small liqueur glasses.