‘Tis the Season for Rompopo

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Whether you’re rich or poor, Mestizo or Creole, there’s one thing that is never missing in Belizean homes during the Christmas holidays. I’m talking about Rompopo (also called Rum Popo), Belize’s Christmas holidays drink equivalent to North America’s eggnog. December in Belize just ain’t the same without it!

Rompopo is far better than your regular eggnog, though. I’m totally biased but please indulge me since I can’t help myself. I grew up drinking it religiously for the Christmas to New Years period, and aside from it being absolutely delicious, the flavours spark countless fond memories.

Since it’s the season of giving, I’ll be sharing my family’s not-so-secret Rompopo recipe. By following this recipe you will now be able to make your own at home and have the same experience as most Belizeans have during the holidays. I hope you’re excited!

Rompopo/ Belizean-style Eggnog

Ingredients for 10-12 servings

• 3 Evaporated Milks
• 1 Sweetened Condensed Milk
• 2 Cups of Rum (White or Dark)
• 2 Eggs
• 1 Tablespoon of Nutmeg (Grounded)
• 1 Teaspoon of Vanilla

Directions:

Creating this concoction is fairly simple. Depending on the size of your blender, you can just throw all the ingredients in and mix them together in SLOW SPEED. Note that if you blend the ingredients in high speed, it will likely froth up too much. And in the case that you have a smaller size blender, just split the portions in half and you’ll get the same end result.

Chill for at least 4 hours before serving. Shake or stir before pouring, as spices may settle. Serve with ice.

Tip: Adjust the rum to taste. If you prefer it less strong, start with a smaller amount. After a few days, once the flavors have settled, you can add more rum if needed.

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