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#424360 - 12/06/11 02:54 PM Christmas ain't Christmas without Rum Popo
Marty Offline
Almost every Belizean home make their version of Rum Popo. It is a sign of hospitality and celebration whenever you visit a home and are offered this great Belizean concoction.


 It was noted by an English visitor in 1866, that “Christmas is not properly observed unless you brew egg nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended.” 


Here's my version of that great tradition. Sip some rum popo (or egg nog if you prefer) and enjoy.

The ingredients, 18 eggs, 6 condensed milk, 6 evaporated milk, 2 nutmegs and of course, Caribbean Rum or any strong rum 151 proof to taste, or if you like "all the likka you have".
Beat eggs until foamy
Combine condensed and evaporated milk
Add beaten eggs to milk mixture, stirring carefully
Carefuly add rum while stirring
Add grated nutmeg
Stir mixture well
Strain to remove inconsistencies
Finished product
Join us this Christmas for some Rum Popo

Becky' Kitchen in Belize...All photos by Dr. Jane Crawford

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Belizean Rum Popo


Due to popular demand, I'm uploading this one earlier than I had planned.



Rum Popo

Ingredients

  • 9 eggs
  • 1 pint strong rum or to taste (2 cups / 500 ml)
  • 4 nutmeg (grated)
  • 1 oz cinnamon stick
  • 6 tins large evaporated milk
  • 2 tins sweetened condensed milk (or to taste)

Directions

Soak cinnamon stick in rum for 2 days prior to making.
Crack open eggs and place in bowl and remove string (eye of egg)
Beat eggs well for about 15 – 20 minutes.
Add evaporated milk and beat again.
Add condensed milk and check for sweetness.
Add grated nutmeg and the rum. (Used for soaking the cinnamon )
Please strain.
Mix again and then store in clean, dry bottles.
Store in refrigerator.
Shake before serving.


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#520113 - 12/21/16 05:35 AM Re: Christmas ain't Christmas without Rum Popo [Re: Marty]
Marty Offline

Colac's Sumptuous Rum Popo (Christmas Feature )



Rum Popo

If you ask any Belizean both young or old what make Christmas a Belizean Christmas, they'll more than likely tell you it's Black Fruit Cake and Rum Popo. In truth, this combination has over the years become two of the most important elements of the Belizean Holidays. Step into almost any household and you'll find mini workstations (typically run by the matriarch of the house), with eggs being beaten, batter being mixed, and milky mixtures being stirred by younger family members.

If you're lucky enough to be visiting Belize this Christmas, you should definitely try to get your hands on a slice of Belizean black fruit cake with a glass of rum popo. For those of you who can't make it, we've prepared the following cooking guide on how to prepare these tasty Christmas favorites. Do enjoy!

Ingredients

4 large tins evaporated milk
12 egg yolks
1 1/2 cups sugar
1 tbsp. vanilla
1 tbsp. rose water
¼ tsp. nutmeg
1 pt. strong rum

Preparation

Beat egg yolks with sugar in large bowl. Heat milk but do not boil. When sugar is dissolved, add half hot milk to egg yolk mixture and return to remainder of hot milk. Stir continuously over low flame for about ten minutes or until mixture slightly thickens (do not allow to boil). Remove from flame, cool slightly, then add rum, vanilla, rose water and nutmeg.


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