It's RUM POPO (Belize Egg Nog) time again..

Belizean Rum

Last December I did a blog post on Rum PoPo (Belize Egg Nog). Well it is time to break out the rum again, just in time for all of the holidays. Egg Nog or Rum PoPo as it is called in Belize is made with Belize Rum, if you happen to be so lucky to have some on hand, it is the perfect holiday drink. I found this recipe on http://belizelive.net/rum_popo.html. I had never had egg nog until a few years ago and I thought I would give it a try. It was actually very good and I plan on making more this year. CHEERS!

Rum PoPo (Belize Egg Nog)

Directions

1. Soak cinnamon stick and raisins in rum for 2 days.
2. Beat eggs well for about 15-20 minutes. (Removing beater and rinsing in clean water several time to
    remove strings (eye of egg).
3. Add evaporated milk and beat again.
4. Add Condensed milk and check for sweetness.
5. Add grated nutmeg and the rum (used for soaking the cinnamon and raisins). Please strain.
6. Mix again and then store in clean, dry bottles.
8. Shake before serving.

Ingredients

• 9 eggs
• 1 pint strong rum (more if you like) 
• 4 nutmeg grated
• 1 oz. cinnamon stick
• 5 tins large evaporated milk
• 3 tins condensed milk
• 1/4 lb. raisins

                

 

Craboo Ice Cream

The Craboo Tree

Belizean "Ice Cream" - Craboo, Rum & Raisin and Strawberry

Ever heard of Craboo Ice Cream?  Neither had we, but we found some Craboo Ice Cream in Belize.  The Craboo tree, also none as "Nance" is native to both Central and South America.  It is also found in Cuba and most of the Eastern Caribbean.  Ice Cream, jams and even wine can be made out of the craboo fruit.

Craboo trees have elliptical shaped leaves and bunches of tiny, vibrant orange, yellow and red flowers that bloom from May through June in Belize.  They can grow as high as 10 meters and are found from Corozal to Punta Gorda.  The small round yellow fruit is approximately 8 to 12 centimeters wide and are generally ready in July or August.  There are several different varieties of craboo and some fruit are tiny and bitter, while others are large and sweet.  Most Belizeans like them mashed with milk, but you can eat them right off the ground.  The fruits are rich in calcium and vitamin C.

The craboo wood has a very pleasant odor which some people use for smoking meats, the leaves are the most commonly used as a tea to treat diarrhea and dysentery.  Some use the pulverized bark for gum disease and as an antidote for snakebites.

Just in time for all of the holidays, Egg Nog or Rum Popo as it is called in Belize.  Made with Belize Rum, if you happen to be so lucky to have some on hand is the perfect holiday drink.  I found this recipe on Belizelive.net.  I had never had egg nog until last Christmas and I thought I would give it a try.  It was actually pretty good and I plan on making more this year.  CHEERS!


                      

Rum PoPo (Belize Egg Nog)

Instructions

1. Soak cinnamon stick and raisins in rum for 2 days.
2. Beat eggs well for about 15-20 minutes. (Removing beater and rinsing in clean water several times to remove strings (eye of egg).
3. Add evaporated milk and beat again.
4. Add condensed milk and check for sweetness.
5. Add grated nutmeg and the rum. (Used for soaking the cinnamon and raisins). Please strain.
6. Mix again and then store in clean, dry bottles.
7. Store in refrigerator.
8. Shake before serving.

Ingredients

• 9 eggs
• 1 pint strong rum or to taste
• 4 nutmeg (grated)
• 1 oz cinnamon stick
• 5 tins large evaporated milk
• 3 tin condensed milk (or to taste)
• 1/4 lb raisins

http://belizelive.net/rum_popo.html

Panty Rippa | RumConnection.com

Are you looking for an inexpensive and cool cocktail drink while in Belize or at home? Try out the Panty Rippa made with just 2 ingredients, pineapple and coconut rum. Try it, you might like it!!!


Panty Rippa RumConnection.com  - See recipe here.

MICHELADA MICHELADA MICHELADA!!!!!!

A trip to San Pedro, Belize is not complete without a visit to Fido's and having one of Raul's famous Micheladas.  We had never had one before and fell in love with the drink.  They were SOOOOO good. 

1 Serving

• Mexican beer or Belikin beer -- 1 (12-ounce) bottle or can. 
• Lime (preferably Key lime), cut into wedges -- 1
• Bottled hot pepper sauce -- 2 dashes
• Worcestershire sauce -- 1 dash
• Fresh ground black pepper -- pinch
• Season All Seasoning

Method

1. Fill a tall beer glass with ice cubes. Squeeze the lime wedges into the glass and stir in the Worcestershire sauce, hot pepper sauce, season all and pepper.
2. Pour in the beer, stir and serve.

Variations

• Micheladas are usually made with a light pilsner like Corona, but you can use a dark beer like Negra Modelo if you prefer.
• To Rim the Glasses: Mix 2 tablespoons of coarse or kosher salt and 1 tablespoon of chili powder. Wet the rims of the beer glasses with a wedge of lime and dip the rims into the chili salt.
• Tomatoey Michelada: Like a beery Bloody Mary. Add 1/2 cup Clamato or tomato juice to the above recipe.  
• Other Possible Additions: A dash of soy sauce or Maggi® seasoning; a shot of tequila.

FIDO'S BEER PRAYER