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.
Ingredients
6 eggs
1 can condensed milk
1 can evaporated milk
1 cup dark rum
zest of 2 limes
1 tsp Angostura bitters
1/2 tsp grated nutmeg
1 tsp vanilla extract
Instructions
1Blend eggs until frothy.
2Add condensed milk, evaporated milk, lime zest, bitters, vanilla, and nutmeg. Blend until smooth.
3Add rum and blend briefly to combine.
4Strain through a fine sieve to remove any egg bits and lime zest.
5Bottle 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.