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


  • 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)


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.