Rum Popo

Rum Popo Recipe from Belize - A Caribbean Delight

Region / culture: Belize | Preparation time: 30 minutes | Servings: 10-12

Introduction

Rum Popo is a traditional Caribbean drink that is popular during the holiday season. This creamy and rich beverage is made with eggs, rum, nutmeg, cinnamon, evaporated milk, and sweetened condensed milk. It is a festive drink that is perfect for celebrating with friends and family.

History

Rum Popo has its origins in the Caribbean, where it is a popular drink during Christmas and other special occasions. The drink is believed to have been influenced by Spanish and African culinary traditions, and it has been passed down through generations as a beloved holiday treat.

Ingredients

9 eggs
1 pt (473 ml) strong rum or to taste (2 cups / 500 ml)
4 grated nutmeg
1 oz (28 g) cinnamon stick
6 cans large evaporated milk
2 cans sweetened condensed milk (or to taste)

How to prepare

Soak a cinnamon stick in rum for 2 days.
Beat the eggs well for about 15 – 20 minutes. Remove the beater and rinse it in clean water several times to remove any strings from the egg.
Add the evaporated milk and beat again.
Add the condensed milk and check for sweetness.
Add grated nutmeg and the rum (which was used for soaking the cinnamon and raisins). Please strain the mixture.
Mix again and then store it in clean, dry bottles.
Store the mixture in the refrigerator.
Shake the mixture before serving.

Variations

Add a splash of vanilla extract for extra flavor.
Use coconut milk instead of evaporated milk for a tropical twist.
Experiment with different types of rum for a unique taste.

Cooking Tips & Tricks

Be sure to beat the eggs well to ensure a smooth and creamy texture.

- Soaking the cinnamon stick in rum adds a depth of flavor to the drink.

- Strain the mixture before storing it in bottles to remove any lumps or impurities.

- Shake the mixture well before serving to ensure all the flavors are well combined.

Serving Suggestions

Rum Popo can be served chilled or over ice. It pairs well with desserts like fruitcake or Christmas pudding.

Cooking Techniques

Be sure to beat the eggs well to ensure a smooth and creamy texture.

- Soaking the cinnamon stick in rum adds a depth of flavor to the drink.

Ingredient Substitutions

You can use almond milk or coconut milk as a dairy-free alternative.

- You can use brown sugar or honey instead of sweetened condensed milk.

Make Ahead Tips

Rum Popo can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to shake well before serving.

Presentation Ideas

Serve Rum Popo in festive glasses garnished with a sprinkle of nutmeg or cinnamon.

Pairing Recommendations

Rum Popo pairs well with rich and decadent desserts like chocolate cake or bread pudding.

Storage and Reheating Instructions

Store Rum Popo in the refrigerator and shake well before serving. It can be enjoyed chilled or over ice.

Nutrition Information

Calories per serving

Each serving of Rum Popo contains approximately 250 calories.

Carbohydrates

Each serving of Rum Popo contains approximately 20 grams of carbohydrates.

Fats

Each serving of Rum Popo contains approximately 10 grams of fats.

Proteins

Each serving of Rum Popo contains approximately 5 grams of proteins.

Vitamins and minerals

Rum Popo is a good source of calcium, vitamin D, and vitamin A.

Alergens

Rum Popo contains eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Rum Popo is a rich and creamy drink that is high in calories and fats. It is best enjoyed in moderation as a special treat during the holiday season.

Summary

Rum Popo is a delicious and indulgent drink that is perfect for celebrating the holiday season. With its rich and creamy texture, warm spices, and boozy kick, it is sure to be a hit at any festive gathering. Enjoy responsibly and savor every sip of this traditional Caribbean treat.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Rum Popo. It was many years ago, back when I was just a young girl living in the small village of San Juan in Trinidad and Tobago. My grandmother, Mama Juana, was known far and wide for her delicious rum popo, a creamy and decadent drink that was perfect for special occasions and celebrations.

I had always admired Mama Juana's cooking skills and was eager to learn as much as I could from her. So one day, as she was preparing a batch of rum popo for a family gathering, I asked her if I could help. With a twinkle in her eye, Mama Juana agreed and began to show me the secret ingredients and steps to making this beloved drink.

The first step was to gather all the necessary ingredients - eggs, condensed milk, evaporated milk, nutmeg, cinnamon, and of course, a generous amount of dark rum. Mama Juana explained to me that the key to a good rum popo was using the freshest ingredients available and not skimping on the rum. She also emphasized the importance of patience and precision in following the recipe.

As we began to mix the ingredients together, Mama Juana shared with me the story of how she had learned to make rum popo. She told me that the recipe had been passed down through generations of our family, originating from our African ancestors who had brought the tradition of making rum popo to Trinidad and Tobago.

Over the years, Mama Juana had honed her skills and perfected the recipe, adding her own unique twists and flavors to make it truly her own. She had also learned new techniques and tips from friends and neighbors, each of whom had their own special way of making rum popo.

As we poured the mixture into a large glass jug and added the final touch of freshly grated nutmeg on top, Mama Juana handed me a ladle and encouraged me to taste the rum popo. The creamy texture and rich flavor enveloped my taste buds, leaving me speechless and completely enamored with this delicious drink.

From that day on, I became Mama Juana's apprentice, helping her make rum popo for every special occasion and celebration in our village. I learned to memorize the recipe by heart, knowing exactly how much of each ingredient to add and how long to mix the mixture to achieve the perfect consistency.

As the years went by, I continued to make rum popo for my own family and friends, sharing the recipe with anyone who showed an interest in learning. I added my own twists and flavors to the traditional recipe, experimenting with different types of rum and spices to create new and exciting variations of this beloved drink.

To this day, I still make rum popo using Mama Juana's original recipe, cherishing the memories of those days spent in her kitchen learning the art of cooking. I am grateful for the knowledge and skills she passed down to me, and I take pride in carrying on the tradition of making rum popo for generations to come.

And so, whenever I mix together the eggs, condensed milk, evaporated milk, nutmeg, cinnamon, and dark rum to make a fresh batch of rum popo, I think of Mama Juana and the joy she brought to our family with her delicious drink. I am forever grateful for her guidance and inspiration, and I know that her legacy will live on through every sip of rum popo shared with loved ones.