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

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

8 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
CRYSTAL_CLARE
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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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In 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.
  2. Stir 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.

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Reviews (8)

Rate This Recipe
Macafouchette
70

Macafouchette

This recipe is "alright", but we, IN TRINIDAD, usually use less condensed milk & 2 cups of rum to every 6 eggs (they chemically cook the eggs to preserve the drink). Also, Ponche de Creme or Ponche Crema doesnt mean "Punch WITH Cream", but "Cream Punch" or literally "Punch of Cream", as some people do call it.

dacaria
43

dacaria

The recipe is okay, however, my mother (a Trini) uses (3) cans of Evaporated Milk and 1.5 cans of condensed milk. The recipe listed above can be overly sweet with the amount of condensed milk stated.

lauries
36

lauries

So, first of all, I'm trini and i LOOOVVE ponchecreme. So for the drink it self, 5 stars. This recipe needs some fixing however. I've been away form home, and although i made this with my mom for years at home, I could not remember the recipe. So, I called up Mom who says: use 3 cans of evaporated milk and 1 to 1 1/2 cans condensed milk depending on how sweet u like it. Also, add the rum sparingly depending on your own tastes. Finally, when beating the eggs, add the peel of one lemon (helps to cut the freshness of the raw egg). Serve with lots of ice :)

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