Now we are getting into the hard stuff. Ponche de Crème or Punch ah Crème is one of our homemade alcoholic drinks that we love to consume during the Christmas season. And being 100% Trini, I decided that I must have some in my fridge for Christmas. I am making it was simple and straightforward, and I thoroughly savoured my first glass for the season. I could have shared mine with you all, but we haven’t mastered teleporting drinks and food over the internet as yet. So in the mean time here is the recipe for you to try :^)
Ponche De Crème Recipe
PONCHE DE CRÈME
Ingredients:
4 eggs
1 tin condensed milk (390g)
1 carton evaporated milk (250ml)
½ bottle rum (approximately 1½ cups)
3 tbsp. Angostura aromatic bitters
1 tsp grated nutmeg
2 tsp. lemon zest (optional)
Directions:
Blend the eggs together.
Add the evaporated milk, condensed milk and nutmeg and blend.
Then add the rum and bitters and blend one last time.
Pour in a clean bottle and refrigerate. Serve chilled.
Tip: Since this recipe uses raw eggs you may want to pasteurize the eggs by heating it in a double boiler, or bowl placed over water in a sauce pan, stirring constantly while maintaining the temperature at 140° F for three and a half minutes.
The lemon zest is used to cut the fresh smell of the eggs but with the amount of alcohol used, I don’t think it is necessary. We did not use it and the ponche de crème still came out OK though, I still thought it could have done with some more rum :^)
Ah gone again!
Ponche De Crème
Ingredients
- 4 eggs
- 1 tin condensed milk 390g
- 1 tin 1 tin condensed milk (390g)
- 1/2 bottle rum approx 1 1/2 cups
- 3 tbsp. Angostura aromatic bitters
- 1 tsp grated nutmeg
- 2 tsp. lemon zest optional
Instructions
- Blend the eggs together. Add the evaporated milk, condensed milk and nutmeg. Blend the ingredients together.
- Add the rum and bitters, and blend one last time. Pour in a clean bottle and refrigerate. Serve chilled.
Merry Christmas to you and your family may it be filled with peace,happiness,and prosperity! Oh man you have my husband is so excited. I am an American southern girl and the only time he gets these foods are when his mother visits us from NY then I go through a cram session in Trini cooking(lol) Thanks for helping me be a better wife by keeping his stomach happy : )
Merry Christmas to you and yours. I am glad to hear that I have made at least one person on this earth happy.
Aye Felix. Thanks for the recipe. I tried it and it came out perfect the first time out. Being Trini and living out here in Las Vegas, there aren’t many places to find anything from home so I am especially grateful. Merry Christmas to you and your family.
You’re welcome Shaun; Merry Christmas to you and yours.
a good thing to mention with this recipe is that a sterile bottle should be used to store drink after its made
This recipe looks delicious. Where would I get “Angostura aromatic bitters”?
the best place would be any West Indian specialty store
You can get it at any liquor stocked shopped; I live in southern california and all the grocery stores have it in their liquor sections, for example check the liquers stock and it should be right next to them. Ask the grocer?
Angostara Bitters can be found at any place that sells liquor. Just ask for it by name. The Black & white label is very distinct. In my area they carry it at the grocery story where near the grenadine and other bax mixer items are kept.
Drink de rum n de ponche ah creamer drink de rum
Hi, I made it but it came out really thick, why is that?
probably you didn’t,follow the instructions carefully. if you want just add some liquid to thin it out if you like
the author didn’t add the amount of evaporated milk in the recipe.
check your liquid measurements.
Hi Felix:
I’m a long-time reader of your blog 🙂 Well, I finally had the opportunity to visit your beautiful island this past Christmas and one of the highlights of my trip was the ponche-de-creme. HEAVEN IN A GLASS. Between your site and my newly purchased Naparima Girls’ High School Cookbook, I will forever have a taste of Trinidad!
P.s: I think I’m in love with Trinidad
Punch a cream and rum punch and black cake , Christmas is in the air when that infusion is going.
I totally agree lol …Still hearing kitch singing drink ah rum and ah punch ah creamah…….
Hi Felix, I have enjoyed every recipe I have found on your site. I attempted the punch a creme last night and it looked great and tasted ok. I say ok because I couldn’t find Old Oak or Barcadi in our liquor store here in the Whitby area. What is your suggestion as to the best rum to use? I did use Barcadi – Cuban rum. Thank you Felix for always being in my kitchen. Yes, Kitchener is singing to me right now!!!! : )
I could easily say rum is rum but it all depends on your taste. Here in Trinidad we use Vat 19 rum or Puncheon rum based on how strong you want your ponche de crème. I personally use punchoen rum since it is 75% alcohol/volume….You get a faster head lol 🙂
Hello!
After using your ponche de creme recipe every year without fail maybe since the time you published it I thought I should take a moment to tell you what a truly excellent recipe it is! I’ve never had cause to use another recipe. It’s extremely simple and doesn’t call for ungodly amounts of condensed milk and eggs and turns out the perfect consistency and of course taste without fail. Made my first of many batches for the 2021 Christmas season. All the best!
I have been using your recipe since 2009 to make my ponche de creme to date and it comes out perfect every time. Thank you for sharing your recipe!
Merry Christmas Felix!! How are you? Thinking of you and what cooking up I’m the kitchen.
Liz
I’m just here still cooking my delicious trini food ….and of course preparing for Christmas. Can’t wait to eat some ham lol.
Your ingredient list calls for condensed muls, but the recipe says evaporated mils, and has a link to buy evaporated milk on amazin
Sorry, the recipe calls for both evaporated milk and condense milk. We provide links for convenience and web-site support, thank you for your comment.