Ponche De Crème is one of my favorite Christmas drinks. It is so delicious with the unexpected alcohol in the “creme” with the flavors of the nutmeg and the bitters. The first Christmas I was allowed to drink this, I instantly fell in love! I went over to my friends house one day during the season and saw her mom preparing this drink. I immediately asked her to teach me how to make it and voilà! Each and every Christmas now I make this drink. It is a staple of a Trinibagonian Christmas as eggnog is of an American Christmas.
Many persons make this drink in many different ways; some with more alcohol and some with less milk. Sampling Ponche De Crème from different households is a real treat as many of the older folks use more of an average to make this drink so the alcohol and milk ratio usually hits you unexpectedly if you do not expect a lot of sweetness or a lot of alcohol. I have come up with this measure over the years and I believe it is a good balance to all of the flavors. The nutmeg awakens the blandness and sweetness of the milk, the lime and bitters take away the freshness of the egg, however when you add the alcohol, this also cuts the freshness. Everything works together to give you a great drink to serve around this festive time to your family and friends.
Some points to note are to ensure all the dishes and utensils you will be using are washed and cleaned as the eggs are raw at first. Also, it is important not to add the alcohol directly to the eggs as this can actually fry the eggs. Beating the eggs until frothy and then the milk together are very important to ensure the alcohol is incorporated properly. Once you follow these simple tips you will be on your way to enjoying the best Ponche De Crème you ever tasted! Enjoy!
Ponche De Crème
Preparation time: 10 minutes
Refrigeration time: 1-2 hours
Yield: 750 ml
1 tin evaporated milk
1 tin sweetened condensed milk
2 inch piece of lime/ lemon skin
1/2 nutmeg, finely grated
1 cup 75% white rum or any white rum
1 dash Angostura bitters (optional)
In a mixing bowl, using an electric mixer, beat eggs with lime skin until frothy. Remove lime skin and add the evaporated milk, bitters and condensed milk to the eggs and incorporate thoroughly with grated nutmeg. Slowly add the rum while beating the eggs and milk mixture until all the alcohol is mixed in. Fill in a glass bottle and refrigerate for 1-2 hours or overnight. Serve over crushed ice.