Active Time
10 minutes
Total Time
10 minutes
In Trinidad it’s no secret that the presence of citrus makes this drink pulse with an energy only the island could produce. The orange extract found in Angostura bitters and lime zest immediately comes out to play. Unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad’s most beloved and intriguing flavors.
Ingredients
Preparation
Step 1
Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
Step 2
In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
Step 3
Serve immediately on the rocks with a dusting of nutmeg.
Leave a Review
Reviews (9)
Back to TopRaw eggs! How can this be safe?
Anonymous
Milwaukee
12/10/2022
How many drinks does this recipe make?
Anonymous
12/9/2022
Can you use coconut milk instead?
Anonymous
Ohio
12/23/2021
Excellent! Perfect for a Christmas morning boozy brunch.....we are just loving this. Mixed everything up in my food processor (except the rum, so it wouldn't overflow/leak), didn't bother straining, poured into a pitcher and then added the rum (bumped up to two cups....cause hey, why not....it's Christmas!). Kind of reminds me of one of our favorite NOLA drinks...the Ramos Gin Fizz at the Roosevelt Hotel....only this one has punchy lime notes, instead of the orange and rosewater.....but to similar effect. The Angostura adds the wow factor. We're having to restrain ourselves from gulping these down too fast! Definitely a keeper.
guestys
New Jersey
12/25/2020
It´s a drink from Venezuela.
mirdur
Venezuela
12/18/2020
Similar to the recipe I got from a Trini lady one Christmas, written on the back of a piece of wrapping paper, but she stated that overproof rum was the only type of you I should use. Extra kick and crazy good. She always thinned hers with Fanta Orange, when it was thinned (seldom). Brings back great memories!
kids2cuisine
Winnipeg, Manitoba Canada
12/18/2020
I didn't have evaporated milk on hand, but with fresh 3.5% this still turned out great!
miranda.middlewood1308
Montreal, QC
1/19/2020
Made this for my boyfriend's Panamanian family, since it's also common in Panama. It was a big hit! It's reminiscent of egg nog but it's a different flavor profile. Very delicious. We made the decision not to strain before serving and that was a shotcut we shouldn't have taken. It was a little... gritty with the nutmeg and the lime zest but straining as directed will resolve that issue. Made it over the weekend and will make it again for Christmas tomorrow. I think this is a new Christmas tradition.
amwgunderson
Saint Paul, MN
12/24/2019
Made this to bring to a holiday party and it was perfection. I was concerned it wouldn't travel well but should haven't been. I filled a large thermos and simply shook it up before serving over ice and the recommended additional nutmeg. The lime zest came through more than I thought it would and the bitters were a stroke of genius. Delicious, boozy, sweet but not overly so, this will be the only eggnog I make going forward. Thanks for introducing me to a Caribbean classic!
mamademo
Austin, TX
12/22/2019
Ponche Crema is widely known in the Caribbean, Puerto Rico has Coquito but also Ponche Crema so is Curacao. In Cuba the was Crema de Vie made with eggs, condense milk, regular milk or evaporated milk, cinnamon and of course rum, I do a variation with Cognac. Crema de Vie is usually prepared in advance ( 1 month ) for the holidays. Thet are all good.
rolmar
Cuban-American. Miami
12/20/2019
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