Drinks
Rum Popo (Belizean Eggnog)
Ingredients
- - 1 litre (4 cups) whole milk
- - 400ml (14 oz) sweetened condensed milk
- - 6 large egg yolks
- - 1 tsp vanilla extract
- - 1/2 tsp ground nutmeg, plus extra for serving
- - 1/4 tsp ground cinnamon
- - 180-250ml (3/4-1 cup) dark rum, to taste
Method
- Warm the milk gently in a saucepan over medium-low heat until just steaming, not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour in a ladle of the warm milk while whisking constantly, to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
- Cook over low heat, stirring constantly, for 5-8 minutes until the mixture thickens slightly enough to coat the back of a spoon. Do not let it boil.
- Remove from the heat and stir in the condensed milk, vanilla extract, nutmeg and cinnamon until fully combined.
- Strain through a fine sieve into a bowl or jug to remove any bits of cooked egg, then stir in the rum to taste.
- Cool completely, then bottle or pour into a pitcher and refrigerate for at least 24 hours before serving, dusted with extra nutmeg.
Introduction: Rum popo is Belize’s rich, spiced take on eggnog, traditionally prepared in the weeks before Christmas and left to mellow so the rum and spices meld into the creamy base.
Cultural Background: Rum popo is Belize’s rich, spiced take on eggnog, traditionally prepared in the weeks before Christmas and left to mellow so the rum and spices meld into the creamy base. Passed down through Creole family recipes, it is a treasured holiday tradition, often bottled and gifted to neighbours.
Tips: Cook the custard base low and slow, stirring constantly, to avoid scrambling the eggs. Letting rum popo rest for a day or two in the fridge noticeably smooths and rounds out the flavour.
Variations: A non-alcoholic version omits the rum and adds an extra 1/2 teaspoon of vanilla extract for depth. Some families finish with a splash of brandy alongside, or instead of, the rum.
Storage: Refrigerate in a well-sealed bottle or covered pitcher for up to 1 week.
Reheating: Not applicable; this drink is served chilled.
Nutrition: Approx. 260 kcal, 6g protein, 9g fat, 24g carbohydrate per serving (with rum)
FAQs:
Q: Is rum popo safe to drink with raw eggs? A: The egg yolks are gently cooked into a custard in this recipe rather than left raw, which reduces food safety concerns compared to raw-egg eggnog recipes. Q: How long does rum popo keep? A: Well refrigerated in a sealed bottle, it keeps for about a week; the rum content also acts as a mild natural preservative.
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