How to Make Rum Popo – Belizean Eggnog
Christmas preparation isn’t complete without making a good old traditional rum popo – Belizean eggnog. Locals at home and abroad lock in their orders far in advance with someone they trust to make this Christmas delicacy. But a lucky few, gifted with the magic touch, can whip up mouth-watering rum popo themselves and avoid the hassle of outsourcing.
You may not get the closely guarded family recipe, but you’ll still get a delicious result. Rum popo is like the bow that ties everything together on a gift. It is enjoyed while cooking a hearty turkey dinner or after the Christmas shopping rush, paired with a delightful slice of black cake.
The recipe below may not come from a treasure trove of great-great-grandmother favorites, but it will surely help you create your own version of this beloved Belizean Christmas tradition.
Ingredients
- 9 eggs
- 5 cans of evaporated milk
- 3 cans of sweetened condensed milk
- 1 pint of rum
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon powder
- 1 tablespoon nutmeg powder
- You can also grate the cinnamon and nutmeg yourself!
Instructions
- Whisk the eggs in a bowl for 15 minutes (This should last you about 3 Christmas songs from your playlist)
- Blend the evaporated and condensed milk together until smooth.
- Add the milk mixture to the beaten eggs, with the rum, vanilla extract, cinnamon, and nutmeg, until all ingredients are evenly dispersed. You should have a thick, creamy consistency!
- Grab your glass bottles (these bottles can be recycled rum bottles or glass jugs), and use a funnel to pour in your rum popo. This recipe should give you four bottles – two bottles to have, and two bottles to gift a friend or family member!
- Store your rum popo in the refrigerator to chill. When you’re ready to enjoy, pour it over ice. For a festive touch, add a cinnamon stick as a garnish.
The more you make rum popo and tweak it into your own special, secret recipe, the more you will become the go-to friend who brings the taste of Belize to the holiday cheer!
Modified recipe from Island Expedition.