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Trinidad's Ponche-de-Creme (Punch with Cream) Recipe

Recipe by: CRYSTAL_CLARE

"Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
  • 2Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Footnotes
  • Note
  • This recipe contains raw eggs. You may replace the 6 eggs in this recipe with 1 1/2 cups of purchased pasteurized egg product. You may also pasteurize your own eggs by heating in a bowl over a pan of simmering water. Stir constantly so you do not cook the eggs, and heat to 160 degrees F (68 degrees C).
Ingredients
  • 6 servings
  • cals
  • 6 eggs, beaten
  • 2 teaspoons grated lime zest
  • 3 (14 ounce) cans sweetened condensed milk
  • 3/4 cup canned evaporated milk
  • 1 1/2 cups rum
  • 1 tablespoon aromatic bitters
  • 1 pinch freshly grated nutmeg
Nutrition

Amount per serving ( 1 total)

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