Your guide to creating the best Christmas drink!
Christmas is always one of the best holidays to get together with family and friends. When everyone is together, we are able to sit and reminisce of the years gone by. What better way to do this than with a Belizean holiday tradition, Rumpopo! Rumpopo or rumpope, is an eggnog like—creamy and milky—drink made with rum. While Rumpope, as it is known in other Latin and Central American countries, is not only found in Belize, it is a welcomed drink in any household. Found in Mexico, El, Salvador, and Honduras, this tasty drink is bound to brighten up the grumpiest of Scrooges this Christmas. Check out a recipe below for your best Rumpopo this season!
Ingredients
- 4 large tins of evaporated milk (Almond or Soy as Substitute)
- 1 ½ cups sugar or 2 condense Milk (or add to taste)
- ¼ tsp. nutmeg grated
- 1 pt. strong rum (add more or less to taste)
- 12 egg yolks
- 1 tbsp. Vanilla
- 1 oz. Cinnamon Stick
- 1 tbsp. rose water (optional)
- DO NOT ADD RAISINS!
No Heat Method:
First, beat the egg yolks in separate bowl for a couple minutes (remember to remove the egg eye, EW!). Next, add the evaporated milk and beat again. After this, begin to add the condensed milk slowly for desired sweetness. Continue to beat or blend the mixture, as you slowly add the rum. Begin to add your nutmeg, cinnamon, and vanilla and blend one last time. After this, pour the mixture into your jar, and refrigerate. That’s it! You’re done!
Heat Method:
First, beat the egg yolks and sugar in a separate bowl for 15- 20 minutes. Next, warm the milk but DO NOT BOIL. After the sugar has dissolved, add half of the warm milk to the egg yolk mixture. Set aside the remainder of the warm milk. Stir continuously over low flame for about ten minutes or until mixture slightly thickens (do not allow to boil). Finally, remove from stove and let cool. During the cooling period add rum, vanilla, cinnamon, and nutmeg. While some recipes call for rose water, this ingredient is optional. Served chilled or keep refrigerated and serve.
For best taste, use Traveller’s White Rum.
Written by Ilona Smiling
