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THE BELIZE TIMES
Recipe of the week Rum Popo (Belize Egg Nog)
Rum Popo is a treat most of us look forward to during the Christmas season. Are you new to making rum popo? Well, try your hand at this recipe. Ingredients: - 4 large tins Grace evaporated milk - 1 ½ cups sugar - ¼ tsp. nutmeg - 1 pt. Cuello’s spiced rum (add more or less to taste) - 12 egg yolks - 1 tbsp. vanilla - 1 tbsp. rose water
Directions: - Beat egg yolks with sugar in bowl. - Heat milk, but do not boil. - When sugar is dissolved, add half of the hot milk to the egg yolk mixture and return to remainder of hot milk. - Stir continuously over low flame for about ten minutes or until mixture slightly thickens (do not allow to boil). - Remove from flame, cool slightly, add rum, vanilla, rose water and nutmeg. Keep refrigerated. - Excerpt Belize Hospital Auxiliary Cook Book; Women lending a hand! 4th edition.
Happy Holidays!
Sunday, December 23, 2012