Rum Popo and Happy Holidays!

I must confess I cannot see a “misplaced” rum recipe out there because I run to mix it and taste it! Today's recipe is a delicious rum popo, as prepared in Belize where it’s the equivalent of Puerto Rican coquito, Venezuelan ponche crema or American eggnog.
Sweet, creamy, addictive, it’s  simply de-li-ci-ous! And by the way, did you know that Belize is the only Central American country where the official language is English, because it was a British colony, but where people speak Creole and Spanish? Isn't cool? Every day you learn something new...

Happy Holidays!

Rum popo | Ingredients for 8 servings
6 egg yolks
2 cans of condensed milk
2 cans of evaporated milk
2 tablespoons of vanilla extract
1 tablespoon of ground cinnamon
1 teaspoon of ground nutmeg
1 cup rum (I used Ron de Venezuela Santa Teresa Añejo)

Preparation
In a pot blend, with an immersion blender, the evaporated milk with the egg yolks.

Cook over medium heat, stirring constantly and being careful not to boil. Just before it reaches the boiling point, turn off the heat .

Add condensed milk and spices, including the vanilla. Blend again.

Add the rum, stir and store in a sterile bottle.

Refrigerate at least four hours before serving.

Serve over crushed ice and garnish with grated nutmeg.

To print the recipe, click here.


Are you ready for this heavenly drink?

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