Rum Popo - A BELIZEAN RECIPE NO. 14

Rum Popo

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)

Directions
Soak cinnamon stick in rum for 2 days prior to making.
Crack open eggs and place in bowl and remove string (eye of egg)
Beat eggs well for about 15 – 20 minutes.
Add evaporated milk and beat again.
Add condensed milk and check for sweetness.
Add grated nutmeg and the rum. (Used for soaking the cinnamon ) Please strain.
Mix again and then store in clean, dry bottles.
Store in refrigerator.
Shake before serving.