Christmas and New Year’s are fast approaching! During the holidays, we are treated to an array of seasonal drinks and dishes that bring warmth and joy to gatherings and evoke memories of past Christmases and the loved ones we shared them with. Whether it’s a time-honored family recipe passed down through the generations or a new twist on a familiar flavor, there are certain foods that are simply festive, nostalgic, and create a comfortable and merry atmosphere.
In the United States, pumpkin pie and eggnog are classic holiday cuisine while in England, Christmas pudding is a beloved traditional addition to the dinner table. In Belize, we have our own seasonal and regional favorites, but the most popular holiday treats across the country, and with the diaspora around the globe, are Rum Popo, Sorrel, and Black Cake.
Rum Popo
Often described as Belizean Eggnog, Rum Popo is a thick and creamy sweet treat that packs a booze-y punch. Most families have their own super-secret formula for the perfect Popo but the general gist of the recipe is eggs, sweetened condensed milk, warm spices like cardamom and cinnamon, and a liberal amount of rum! This creamy concoction is typically served chilled or over ice but also makes a delicious colada or a festive alternative to coffee creamer.
Sorrel
This vibrantly hued beverage just screams, “Caribbean Christmas!” Made from the fruit of the Roselle Plant (a type of Hibiscus), this beverage is bright and tart and a bit acidic. Sorrel was cultivated throughout the Caribbean and became associated with the holiday season due to the time of year the blossoms were traditionally harvested.
Photo via AfroVitalityEats
Sorrel calyces (Roselle fruit with the seed pods removed) can be dried and stored for year-round use in teas and jams, but in Belize, we use the fresh fruit to create a ruby-red beverage that the whole family can enjoy. Make your drink by boiling and steeping the sorrel and adding grated ginger, allspice, and sugar. Enjoy it as a soft drink or make it even more merry with a shot of local rum.
Black Cake
When the weather turns chilly (yes, when the mercury dips below 80 F) in Belize, nothing will warm your spirit quite like a slice of seasonal Black Cake. Made with love and a lot of lead time, this dense and rich fruit cake can take weeks of preparation before it is enjoyed. Belizean Black Cake is an adaption of the British Christmas Pudding that was introduced to the Caribbean in the 17th century by colonial settlers.
Our version is a potent rum and fruit cake heavily spiced and super moist. Some kitchens begin prepping their minced fruit mixture weeks or even months ahead of the holiday season and soaking the dried currants, cherries, raisins, and nuts in rum. The cake receives its dark hue from caramel coloring and some stout, which acts as a bit of a leavening agent as well. The depth of flavor develops the longer the cake is stored, and many people will refresh their cake with a brush of brandy on top before serving up slices.
Whatever your favorite holiday treat, we can all agree that they’re sweeter when shared with family, friends, and neighbors. Come together over these Christmas classics or over a festive favorite from your culture. Tis the season to be jolly, so don’t count calories, just indulge!
