Rum Popo: A Festive & Creamy Homemade Holiday Beverage
Rum Popo is typically enjoyed during the holiday season and festive occasions in Belize. It is especially popular during Christmas and New Year celebrations. However, this delicious and creamy beverage can be enjoyed at any time of the year when you want to add a touch of festivity and warmth to your gatherings.
Belizean Rum Popo: A Creamy & Delicious Homemade Holiday Drink
Ingredients:
- 6 cups whole milk (or use a dairy-free milk alternative like almond or coconut milk)
- 1 14-ounce can of sweetened condensed milk (or use a dairy-free condensed milk alternative)
- 1 12-ounce can of evaporated milk (or use a dairy-free evaporated milk alternative)
- 1 ½ cups white sugar
- 6 egg yolks (or use an egg substitute for a vegan option)
- 2 cups dark rum (we love Belizean Rum for this recipe)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions:
- In a large saucepan, combine the whole milk, sweetened condensed milk, evaporated milk, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved.
- In a separate bowl, whisk the egg yolks until they are smooth and pale yellow in color.
- Slowly add a small amount of the warm milk mixture to the egg yolks while continuously whisking to temper the yolks. Gradually add more milk until the egg yolks are well combined with the milk mixture.
- Pour the egg yolk mixture back into the saucepan with the remaining milk mixture, stirring to combine.
- Heat the mixture over low heat, stirring constantly, until it reaches a temperature of 160°F (71°C) and thickens slightly. Do not let the mixture boil.
- Remove the saucepan from the heat and let it cool for a few minutes. Then, add the dark rum, nutmeg, cinnamon, and vanilla extract. Stir well to combine.
- Pour the Belizean Rum Popo into sterilized bottles or jars and seal tightly. Store the drink in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
- When ready to serve, shake the bottle well and pour the Rum Popo into glasses. Sprinkle a little extra nutmeg or cinnamon on top as a garnish, if desired. Enjoy your festive and creamy homemade holiday beverage!
Note: Belizean Rum Popo can be stored in the refrigerator for up to two weeks. Always shake the bottle well before serving.
Do you enjoy the sugary sweet flavor of rum? You may enjoy our rum cake recipe or rum punch recipe.
Shop This Recipe
Sweetened Condensed Milk
Flan, dulce de leche, fudge, key lime pie, fruit cake — Belizean and Caribbean desserts are built on a can of Eagle Brand. The 14oz can is the standard size every recipe assumes.
Evaporated Milk
Flan, custard, and Belizean coconut tart filling all build on evaporated milk’s reduced water content. Carnation’s 12oz cans are the diaspora pantry standard — every Belizean grandmother kept these on the shelf.
Full-Fat Coconut Milk
NOT lite — rice and beans, stews, desserts. 365 Everyday Value Organic.
About Isela Post
Isela is a Belizean mother who has been cooking from memory and from markets her whole life. Her recipes carry the food of the Yucatec Maya tradition, the corner store ingredients of daily Belizean life, and the party table of every celebration she has ever fed people at. She writes for the Belize News Post.
