Ponche De Crème

Ponche De Crème is a traditional Christmas drink from Trinidad, blending creamy milk, over proofed rum, and warm spices for a festive holiday drink. It’s a Caribbean favorite known for its bold flavors and kick of rum. This spiked punch is rich, indulgent, and perfect for celebrating the season.

Try my Black Cake Recipe, Guyanese Fruit Cake, and Sorrel Drink for more Caribbean Christmas treats.

Ponche De Crème

My Trinidadian neighbor Lei drops off a bottle of Ponche De Creme to my house every Christmas season. It is so good, that my husband and I lay claims to the bottle. So I asked her to share the recipe with me and of course with all of you. Lei said that this recipe is her mom’s treasured family recipe. She confesses that her mom is very particular about the ingredients. Poncheon rum and only Carnation evaporated and sweetened condensed milk are worthy of this recipe.

Why You’ll Love This Ponche De Crème Recipe

• Festive Drink: A Caribbean Christmas isn’t complete without some spiked beverages. This one is a creamy, spiked alternative to traditional eggnog. The hint of citrus adds a bright, unexpected fruity punch.
• Simple to Make: This traditional Trinidadian eggnog comes together quickly for holiday gatherings. It takes just 15 minutes to prepare; just account for the few hours it needs to set.
• Customizable: I have variations for those who need it dairy-free or nonalcoholic.

Is Ponche de Crème the same as eggnog?

Ponche de crème and eggnog are similar but not quite the same. Ponche de crème is a Trinidadian holiday drink with over-proof rum, lime zest and bitters. Eggnog is milder and typically made with bourbon, rum, or brandy in smaller amounts. Both are creamy, spiced, and perfect for the season.

Ingredients

This traditional Trinidadian drink combines rich, creamy textures with bold spices and a bright citrus kick, perfect for celebrating the season. Here’s what you’ll need:

• Eggs: Whisked until fluffy to create a smooth, velvety base.
• Sweetened Condensed Milk: Brings sweetness and a thick, indulgent texture.
• Evaporated Milk: Adds a silky, creamy balance to the drink.
• Over-Proofed white rum: The key to its signature bold and boozy flavor. Forres Park Puncheon Rum is preferred.
• Lime: Using the rind of the lime provides a refreshing citrus note to cut through the richness.
• Grated Nutmeg and Ground Cinnamon: Delivers warm, aromatic spice for a festive touch.
• Angostura Bitters: Enhances the complexity with herbal undertones.
• Cinnamon Sticks : Added to each bottle to infuse the drink with a cozy, spiced warmth.

See recipe card for quantities.

How to Make Ponche de Crème

Prepare & Mix using a hand mixer.

I start by removing all the rind from the lime, then adding it to a bowl with the cracked eggs.

Then I whisk the eggs until they are nice and fluffy. Once the eggs become fluffy I remove the lime rinds. Add the over proofed rum and continue to whisk until well combined.

Next, in a large mixing bowl, I combine the sweetened condensed milk, evaporated milk,and whisk to combine. Once that’s all mixed well, I whisk in the eggs to make sure everything is smooth and combined. You can add the eggs a little at a time and continue to mix.

Make it in a Blender

You can easily make Ponche de creme in a blender. Add the eggs and lime rind to a blender. Blend until the eggs are frothy, then pour over a fine mesh sieve to remove the bits of rinds. Pour the frothy eggs back into the blender then add the over proofed rum and blend for about a minute. Next, add the sweetened condensed milk, evaporated milk, angostura bitters, ground cinnamon and grated nutmeg to the blender. Blend until fully combined.

Add Flavor & Let Rest

Next, I add a cinnamon stick to an empty rum bottle and pour the mixed Ponche de Creme to the bottle. A funnel comes in really handy here. This recipe will fill about 3 750 ml empty rum bottles.

Now comes the hardest part—waiting. I let it sit for a few hours (or overnight if I have the patience) to let all those flavors meld together.

Serve & Enjoy

When it’s ready, I pour it over ice and serve. It’s the perfect way to toast the season!

Recipe Variations

• Dairy-Free: Swap the evaporated milk for almond or oat milk and use vegan condensed milk to maintain the creamy texture.
• Alcohol-Free: Skip the rum and add a splash of vanilla extract for flavor, or use rum extract for a non-alcoholic alternative.
• Cooked Version: Heat the mixture gently on the stove to pasteurize the eggs, then cool completely before adding the rum and spices.
• Make it Vegan: You can use a tablespoon of custard powder with vegan milk, to get the same rich and creamy taste.

Storage

Traditionally, some people store ponche de crème at room temperature. But personally, I don’t rely on the high alcohol content to prevent bacteria and spoilage. So, for optimal safety and freshness, it’s best to refrigerate it. When stored in a sealed container in the fridge, Ponche De Crème will keep for up to a week, ensuring it stays delicious and safe to enjoy.

Tips for the Best Ponche de Crème

• Use fresh, high-quality ingredients. Fresh eggs, milk, and spices will give the drink a richer flavor and smoother texture.
• Don’t overdo the rum. While the rum is key to the flavor, too much can overpower the creamy, spiced balance of the drink.
• Whisk the eggs thoroughly. This ensures a smooth, velvety texture without any lumps.
• Allow it to rest before serving. Letting the mixture sit for a few hours (or overnight) helps the flavors meld beautifully.
• Strain if you prefer a smoother drink. For an ultra-smooth ponche de crème, strain the mixture before bottling or serving.
• Serve chilled or over ice. The cold temperature enhances the creamy texture and flavor of the drink.

Frequently Asked Questions