Difference between revisions of "Rum Popo"
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# Soak [[cinnamon]] stick in [[rum]] for 2 days. | # Soak [[cinnamon]] stick in [[rum]] for 2 days. | ||
# Beat [[egg]]s well for about 15 – 20 minutes. (Removing beater and rinsing in clean [[water]] several times to remove strings (eye of [[egg]]). | # Beat [[egg]]s well for about 15 – 20 minutes. (Removing beater and rinsing in clean [[water]] several times to remove strings (eye of [[egg]]). | ||
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# Store in refrigerator. | # Store in refrigerator. | ||
# Shake before serving. | # Shake before serving. | ||
| − | [[Category:Belizean Beverages]] | + | [[Category:Belizean cuisine]] |
| + | [[Category:Beverages Recipes]] | ||
[[Category:Eggnog Recipes]] | [[Category:Eggnog Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 19:30, 26 June 2012
Ingredients
- 9 eggs
- 1 pint strong rum or to taste (2 cups / 500 ml)
- 4 nutmeg (grated)
- 1 oz cinnamon stick
- 6 tins large evaporated milk
- 2 tins sweetened condensed milk (or to taste)
Procedures
- Soak cinnamon stick in rum for 2 days.
- Beat eggs well for about 15 – 20 minutes. (Removing beater and rinsing in clean water several times to remove strings (eye of egg).
- Add evaporated milk and beat again.
- Add condensed milk and check for sweetness.
- Add grated nutmeg and the rum. (Used for soaking the cinnamon and raisins). Please strain.
- Mix again and then store in clean, dry bottles.
- Store in refrigerator.
- Shake before serving.
