Ponche de crème is a cream punch that's similar to eggnog. It's Trinidad's traditional Christmas drink and has quite a kick if you use just the right amount of rum.
Ingredients
- 6 large eggs , beaten
- 2 teaspoons grated lime zest
- 3 cans sweetened condensed milk , 14 ounce
- 0.75 cups canned evaporated milk
- 1.5 cups rum
- 1 tablespoon aromatic bitters
- 1 pinch freshly grated nutmeg
Instructions
-
1
Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy. Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
-
2
Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
-
3
Serve over crushed ice.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Emily's Marinated Venison Steaks
This venison steak recipe is made with a delicious marinade. I threw this together one afternoon as we needed to use the venison we had in our freezer. We don't like the gamey taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight, so it takes in the flavors.
Game Day Black Bean Dip
This blended black bean dip is packed full of flavor. Open a bag of chips on game day and watch them disappear like magic.
Autumn Squash Soup
This creamy vegan butternut squash soup is a delightful blend of comforting fall flavors. Sweet apples complement the natural earthiness of roasted butternut squash, while almond milk adds a luscious, dairy-free creaminess.