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Ponche de Creme, or Ponche Creme, is a Trinidadian Christmas drink that is similar to eggnog.
Before last Christmas, Ryan told me about a creamy drink made with sweetened condensed milk and rum – sounds pretty good to me! Then we visited his parents and his dad whipped this up. It is rummy, creamy, spicy, a bit eggy, and oh so delicious. Since Trinidad is an island in the hot and steamy Caribbean, fresh milk would go sour quickly. That is why canned sweetened condensed milk was used in a recipe like this.
If you’re concerned about consuming raw eggs in ponche de creme, you can use pasteurized eggs from a carton. Just follow the instructions from the side of a carton for the equivalent of 12 eggs. This recipe makes 2.5 – 3 bottles (750 ml each), so if that’s too much for you, you can just as well halve the recipe.
The ponche de creme is flavoured with nutmeg and angostura bitters to get that classic Trini taste.
Trini sweetened condensed milk is thicker and less sweet than the North American varieties. If you have access to the Trini stuff, use 6 cans.
Sorrel is another Trinidadian Christmas drink – find our recipe here!
Ponche de Creme
Ingredients
- 12 eggs large
- 26 oz rum; Fernandez Vat 19 or Mount Gay
- 2-3 drops Angostura bitters
- 1/2 piece grated fresh nutmeg
- 4 tins sweetened condensed milk
- peel from 1/2 a lemon
Instructions
- Sterilize everything: all bowls, bottles, and utensils.
- Clean all icky bits from eggs one at a time. Put in big bowl.
- Beat with large piece of lemon peel (this gets rid of the raw taste so the eggs). Remove lemon peel and discard.
- Add condensed milk to eggs and stir.Add rum. Stir.Add grated nutmeg. Add a dash of bitters.
- Strain into sterilized bottles with screw top lids. Store in the refrigerator and serve cold with a dollop of whipped cream for garnish.
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