Rum Popo

Separate the 9 eggs, placing yolks in one large bowl and whites in another. Reserve the whites for later use.

Beat the egg yolks with an electric mixer or whisk until pale and thick, about 2-3 minutes.

Grate the nutmeg into the beaten yolks, then add the cinnamon stick and the 1 pint of rum, stirring well to combine.

Pour the 6 tins of evaporated milk into the egg yolk mixture and stir thoroughly until fully incorporated.

Add the 2 tins of sweetened condensed milk and stir until the mixture is smooth and well combined. Taste and adjust sweetness if desired.

Beat the reserved egg whites until stiff peaks form, then gently fold them into the rum mixture in two additions using a spatula to maintain the airiness.

Strain the popo through a fine-mesh sieve to remove the cinnamon stick and any lumps, creating a smooth texture.

Pour the finished rum popo into bottles or serving glasses and refrigerate until ready to serve. The drink will keep for several weeks when properly bottled.