Ponche crema (or cream punch) is a liqueur native to Venezuela, similar to eggnog in North America. The authentic recipe usually contains milk, eggs and alcohol, usually brandy or rum. It is flavored with lemon zest, vanilla and cinnamon. It is a traditional liqueur that families consume and offer during the Christmas holidays.
What is ponche crema?
This is an iconic sweet liqueur from Venezuela similar to eggnog. It consists of egg yolks, milk, sugar and alcohol.
The ponche recipe was originally created by Eliodoro González. Due to the success and enthusiasm for this drink, Eliodoro González eventually patented it in 1904.
The original recipe remains secret to this day but is known to contain unknown proportions of egg yolks, sugar, milk and brandy.
In Venezuela, locals brew a drink that aims to mimic the original ponche crema. This is why there are several recipes for ponche crema. Some contain sweetened condensed milk, while others replace some of the milk with cream. This homemade ponche is popularly known as “donkey milk”.
What is the origin of ponche crema?
The patent for ponche crema venezolano was first granted on March 17, 1904 to Eliodoro González, the creator of its recipe. For several years, González has been busy perfecting the recipe for ponche crema. Moreover, and despite the popularity of this liqueur, González never marketed it during his lifetime.
Ponche crema was popularized by baseball game commentator Pancho Pepe Cróquer. It quickly became the most consumed liquor in Venezuela for Christmas. The majority of sales made in the three months preceding the Christmas festivities.
Some tips for a successful homemade ponche crema
If ponche crema is too runny, it is undercooked. Put the eggnog back in the saucepan and cook it for a few more minutes over low heat until you get the right consistency. It is ready when the preparation coats the wooden spoon.
Also, be sure to monitor the temperature, and make sure not to heat it too much. Indeed, if the mixture exceeds 180 F (83°C), the eggs will coagulate and create unpleasant residues on the palate.
How to rescue cream punch
If the liquor has boiled or cooked too hard and residue forms, it is sufficient to strain the preparation through a Chinese or a fine-mesh sieve. The residues will remain in the sieve and it will be possible to recover the ponche crema, smooth and without residues, in a container.
Variants around the world
Eggnog is a drink made from egg yolks and sugar very similar to ponche crema. The eggnog recipe usually contains milk and sometimes cream. It is consumed in winter during the holiday season. It is customary to flavor eggnog with spices such as cinnamon or nutmeg. Eggnog can be enjoyed cold as well as lukewarm.
Ponche crema was brought to Trinidad and Tobago, who made their own version called ponche de creme.
In Mexico, rompope is a liqueur similar to ponche crema. Indeed, its recipe mentions the presence of egg yolks, milk, vanilla and rum. The recipe would have been created in convents in the Puebla region.
Rompope is a traditional drink typical of Costa Rica but this liqueur is also popular in Honduras, Ecuador, Nicaragua, Belize, El Salvador and Guatemala.
In Eastern Europe, kogel mogel or gogol-mogol consists of egg yolks beaten with a whisk and sugar. This drink is credited with therapeutic properties. Also, it is customary to perfume it with aromatics.
Ponche Crema
Ingredients
- 4 egg yolks
- ¾ cup sweetened condensed milk
- ½ cup evaporated milk
- 1 cup whole milk
- ½ teaspoon lemon zest (or lime)
- ⅓ cup rum (preferably Venezuelan)
- 1 teaspoon Angostura bitters
- 1 teaspoon vanilla extract
- Pinch nutmeg , freshly grated
To serve
- Cinnamon sticks (and / or ground cinnamon)
Equipment
- Non-stick saucepan
- Electric mixer
- Immersion blender
Instructions
- In a non-stick saucepan, heat the whole and evaporated milks over a low heat.
- Using an electric mixer, in a mixing bowl, beat the egg yolks until they turn white. Add the beaten yolks to the milk, and add the lemon zest.
- Add the vanilla extract and nutmeg, to taste.
- Stir constantly with a wooden spoon on low heat to prevent the egg yolks from coagulating, until the mixture thickens.
- Let cool for 15 minutes, stirring occasionally, then strain.
- Add the sweetened condensed milk, rum, Angostura bitters and mix well using an immersion blender.
- Taste and check the taste, and add more rum if necessary.
- Serve the drink topped with a cinnamon stick and / or sprinkled with ground cinnamon.
Video
SOURCES
Wikipedia (FR) – Ponche Crema
Jorge Letralia
Wikipedia (FR) – Lait de Poule
Wikipedia (FR) – Rompope
As the founder of pastry food blog Les Trois Madeleines, Sarah-Eden reinvents glamorous desserts with original pastries. She enjoys discovering new blogs, interacting with food bloggers, and of course, she loves madeleines!
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