Ponche De Crème

Ponche de creme in a glass with a bottle behind it and Christmas decor in the background.

Ponche De Crème is a creamy, milk-infused twist on eggnog that’s a traditional Christmas beverage in Trinidad, known for its bold punch of rum and warm spices. This spiked punch is the perfect way to celebrate the holidays, blending festive flavors with a rich, indulgent kick.

Course Beverage

Cuisine Caribbean, Trinidadian

Keyword How to make ponche de creme, Ponche De Creme, What is ponche de creme

Prep Time 15

Servings

Calories 505kcal

Equipment

Large Mixing Bowl
Whisk
Microplane or Grater
Pitcher or about 3 empty rum bottles
funnel

Ingredients

1 lime
3 eggs
3 cans sweetened condensed milk
2 cans evaporated milk (13 oz each)
1 tablespoon ground cinnamon
1 teaspoon grated nutmeg (plus more for granish)
1/2 bottle over proofed white rum (750 ml) (like Trinidadian Poncheon Rum)
3 cinnamon sticks
3 drops angostura bitters

Instructions

Peel away the rind of the lime, removing as few as the white under skin as possible. Then add the rinds to a bowl along with the cracked eggs.
Using a hand blender, whisk the eggs until fluffy then remove rinds from the bowl and discard. Next add the over proofed rum and continue to mix well.
Combine the condensed milk, evaporated milk, ground cinnamon, grated and nutmeg. Mix well. Then, whisk in the eggs and rum from earlier, a little at a time to combine.
If using empty rum bottles, add a cinnamon stick to each of the empty rum bottle, then pour the ponche de creme into the bottles using a funnel. Add 1-2 drops of Angostura bitters to each bottle, and a dusting of freshly grated nutmeg. Seal up and shake well. Allow to sit for a few hours so the flavors can come together then pour over ice and serve.
Alternatively, you can also pour your ponche de creme into a large pitcher, then add the cinnamon sticks and 3-5 drops of Angostura bitters. Mix well to combine then let it rest for a few hours before pouring over ice to serve.

Notes

Make your ponche de creme in the 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, or leave them if you like the citrus taste.
Pour the frothy eggs back into the blender and add the sweetened condensed milk, evaporated milk, overproof rum, angostura bitters, ground cinnamon and grated nutmeg to the blender. Then blend until fully combined.

Nutrition