As it’s December, we are serving up this much-loved favorite in Belize by a true festive style with Rum Popo! This cocktail is a Belizean twist on the classic egg-nog. During the holidays in Belize, you’ll undoubtedly be offered it when visiting family and friends. In addition, many restaurants and bars will serve it up to get you in the festive cheer. Plus, spins on the classic like incorporating it into different desserts and cocktails. Everyone has their own recipes and secret ingredients. However, this is ours! If you can’t make it to Belize for the holidays, then this recipe, courtesy of Flavors of Belize, is the next best thing. Follow the video tutorial with Flavors of Belize & Chef Sean Kuylen or just use the recipe below. Take a sip, close your eyes, and tell me you don’t feel you’re right in Belize!
- 4 large eggs, yolks separated, whites reserved
- ½ cup thick cream
- 1 ¼ cups sugar
- 2 large cans evaporated milk
- ¼ cup rum, to taste *optional
- 2 teaspoons vanilla
- 2 teaspoons nutmeg powder
Whisk egg yolks and blend in cream, sugar, milk, rum, vanilla, and nutmeg. Chill for 2 to 3 hours. Beat egg whites until fluffy and fold into egg yolk mixture.
Thinking of infusing your Rum Popo recipe with Belize rum? Visit Travellers Liquors Ltd. where you can find a variety of tasty rums to incorporate. They also have their own Rum Popo for sale.