Rum-Popo (Egg Nog) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 quarts | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 9 eggs | 1 pint strong rum or to taste (2 cups) 500ml | 4 nutmeg (grated) |
| 1 oz cinnamon stick | 5 tins large evaporated milk | 3 tin condensed milk (or to taste) |
| 1/4 lb raisins | ||
| 1 | Soak cinnamon stick and raisins in rum for 2 days. |
| 2 | Beat eggs well for about 15-20 minutes. (Removing beater and rinsing in clean water several times to remove strings (eye of egg). |
| 3 | Add evaporated milk and beat again. |
| 4 | Add condensed milk and check for sweetness. |
| 5 | Add grated nutmeg and the rum. (Used for soaking the cinnamon and raisins). Please strain. |
| 6 | Mix again and then store in clean, dry bottles. |
| 7 | Store in refrigerator. |
| 8 | Shake before serving. |