Today’s recipe is my delicious Venezuelan Ponche Crema de Auyama, a.k.a. pumpkin spice ponche crema. It incorporates two signature fall ingredients: pumpkin and the spices that define the season.
And I show you how to make a creamy and festive beverage in less than half an hour, perfect for toasting on Thanksgiving and Christmas.
Notes: This pumpkin cream punch recipe is part of a sponsored collaboration with NESTLÉ® and its brands Libby’s and CARNATION® Evaporated Milk.
As a member of the Amazon Affiliates Program and other affiliate programs, I receive compensation for products sold through affiliate links in this post at no additional cost to the buyer.
Why will you love this recipe?
If, like me, you’re a pumpkin spice lover, this recipe is for you. It’s like enjoying an ultra-creamy eggnog but made with Ron de Venezuela and flavored like a pumpkin pie!
Moreover, look at that color: you can’t deny its beauty. This pumpkin ponche crema, or ponche de auyama as we Venezuelans call it, is perfect for serving at Friendsgiving, Thanksgiving, or any occasion throughout the fall.
You can also enjoy it during the Christmas holidays. And if you package it in a sterilized glass bottle and adorn it with a label and a ribbon, you’ll have a homemade gift that anyone would be thankful to receive.
Ponche crema: the drink of the Venezuelan holidays
Throughout the Christmas season, which in Venezuela officially starts on November 18th, the Day of the Virgin of Chiquinquirá, and lasts until Reyes (the Three Magi Day,) we drink ponche crema.
Our ponche crema is the equivalent of eggnog in the United States, Puerto Rico’s coquito, and Mexico’s rompope.
Ponche crema isn’t the only alcoholic beverage we indulge in during the holidays, but it is our most traditional drink. For us, Christmas wouldn’t be the same without ponche crema. But the original recipe doesn’t call for any pumpkin.
A ponche crema with the colors of the autumn
Since we are in the season when pumpkins fascinate us, I decided to make this pumpkin ponche crema.
This beverage brings a common ingredient like pumpkin, widely used during holidays in the United States, into a recipe as traditional and cherished by Venezuelans as ponche crema. To make it, I use Libby’s pumpkin puree.
How do I make pumpkin ponche crema?
Next, I describe in simple steps the process of making this ponche crema:
- Prepare the yolks: Whisk the egg yolks with an electric mixer, preferably a stand mixer, until they have a creamy texture and turn light yellow, about 10-12 minutes.
- Incorporate the milk: Add and whisk the sweetened condensed milk, followed by the evaporated milk.
- Add pumpkin and spices: Add the pumpkin puree, cinnamon sticks, and freshly ground nutmeg. Set aside the vanilla extract for when the ponche is off the heat to prevent it from evaporating.
- Cooking: Cook the mixture over low heat, stirring constantly for 12-15 minutes with a wooden spoon to prevent lumps from forming. It’s crucial not to leave the pot unattended to avoid the mixture from sticking or burning. The secret to this recipe is to cook until small bubbles form on the pot’s edge and some steam is released.
- Add the alcohol: Once the mixture achieves the desired creamy consistency, remove from the heat and add the rum (I prefer dark or golden rum for this recipe) and the vanilla extract. Stir until the mixture is homogeneous.
- Bottling and refrigeration: Once it cools down and reaches room temperature, transfer it to a sterilized bottle and refrigerate for at least 2 hours before serving.
Can I make this recipe with natural pumpkin?
Absolutely. However, let me tell you that the content of a can of Libby’s pumpkin puree is 100% pumpkin: no additives or preservatives. Ensure you purchase pumpkin puree and not the pumpkin pie mix.
If you can’t find Libby’s pumpkin puree in your country, you can make your puree by roasting or boiling the pumpkin. In this recipe, I show how to make pumpkin puree.
How do I serve ponche crema de auyama?
Like the traditional ponche crema, you can serve this pumpkin version in a short glass, cold, with or without ice. I love toasting with this ponche crema with plenty of ice.
How do I store ponche crema, and how long does it last?
If you store this punch in previously sterilized glass bottles, it can last up to a month in the fridge.
If you’re thinking of starting a business selling ponche crema or wish to prepare it as gift for Christmas, remember to have the appropriate glass bottles and enough space in your fridge to keep it fresh until delivery.
More holiday creamy drinks
Don’t miss my other drink recipes for year-end festivities:
Venezuelan Pumpkin Spice Ponche Crema Recipe
What follows is my recipe. I hope you enjoy it as much as I do.
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Venezuelan Ponche Crema de Auyama
Ingredients
- 5 egg yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 can pumpkin puree
- 2 cinnamon sticks
- 1 pinch freshly ground nutmeg
- 1 cup Ron de Venezuela
- 2 tablespoons vanilla extract
Instructions
- Place the egg yolks in the bowl of an electric mixer and whisk for 10-12 minutes until you achieve a creamy and light yellow mixture.
- Add the sweetened condensed milk and whisk for 1-2 minutes.
- Add the evaporated milk and whisk for an additional minute.
- Transfer the yolk and milk mixture to a pot and turn the stove to medium-low heat. Cook, stirring constantly with a wooden spoon, for about 12-15 minutes. It’s essential never to leave the pot unattended to prevent the mixture from sticking or forming lumps.
- Remove from the heat. Incorporate the rum and vanilla and stir. You can choose to discard the cinnamon sticks or leave them. With the help of a funnel, transfer the liquid to a sterilized bottle.
- Chill in the refrigerator for at least 2 hours before serving. It can be served alone or with ice.
Nutrition
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