Merry Christmas



This is one element of the season in Belize that you can enjoy anywhere in the world. Here’s how to make Rum Popo (Belizean eggnog)


8 Eggs
4 Nutmegs
1 Ounce of Cinnamon Sticks
1 Pint White Rum
4 Tins Evaporated Milk
4 Tins Condensed Milk
Half-pound Raisins


1. Soak the cinnamon sticks and raisins in rum for 48 to 72 hours.
2. Beat eggs well until all lumps are removed from the texture.
3. Add evaporated milk and beat again.
4. Add half of the condensed milk, check for sweetness, then continue to add to taste.
5. Add grated nutmeg.
6. Remove the cinnamon sticks and raisins from the rum that was used for soaking, then add the rum to the mix.
7. Blend well and store in bottles.
8. Enjoy!

We made a batch of this the other the other day and it turned out great! Then only thing we changed was that we only added 3 cans of the condensed milk. At that point we thought it was already sweet enough. We also did the rum soak for 3 days.