I must confess I'm a rum biased person. For many years, I worked for a Venezuelan rum company and I love rum. This is why, every time I see a recipe with rum, I jump on it. Today's recipe is rum popo, the Belizean equivalent of the American eggnog, the Puerto Rican coquito and the Venezuelan ponche crema and, of course, it is delicious!
It's so good, that when I make it, I reserve half of the recipe with no rum, for my children and they both love it. This is a very sweet and creamy drink that I would recommend for the coming holidays. Keep reading for the full recipe.
Read more ¿Qué más? How to make this yummy Nicaraguan Macuá cocktail (RECIPE)
Rum popo
Makes 6-8 servings
Ingredients
6 eggs 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
¾ to 1 cup of rum
Preparation
- In a pot, with an immersion blender, blend the evaporated milk with the egg yolks.
- Cook this mixture over medium heat, stirring constantly and being careful it doesn't boil. Just before reaching the boiling point, turn off the heat.
- Add the condensed milk and the spices, including the vanilla extract. Blend.
- Add the rum, stir and bottle in a sterilized bottle. Refrigerate at least for four hours before serving.
- Serve Chill. Garnish with grated Nutmeg.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
