Trinidad's rich, creamy Christmas cocktail made with eggs, condensed milk, evaporated milk, rum, lime zest, nutmeg, and Angostura bitters. Thicker and more flavorful than traditional eggnog.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Blend eggs until frothy.
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2
Add condensed milk, evaporated milk, lime zest, bitters, vanilla, and nutmeg. Blend until smooth.
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3
Add rum and blend briefly to combine.
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4
Strain through a fine sieve to remove any egg bits and lime zest.
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5
Bottle and refrigerate for at least 24 hours before serving. Serve chilled with grated nutmeg on top.
Did You Know?
Every Trinidadian family claims to have the best ponche de creme recipe. Some add extra bitters, others use more lime. The debates are fierce every December.
Chef's Notes
Equipment Tips
- blender
- fine strainer
- glass bottles
Garnishing
grated nutmeg
Accompaniments
The Story Behind Ponche de Creme
Ponche de creme has Spanish and French colonial roots, with its name derived from the Spanish ponche and French creme. Trinidad's version stands apart with the distinctive addition of Angostura bitters, produced locally since 1830, and fresh lime zest that cuts through the richness.
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