Best Ponche A Crème Recipes

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PONCHE CREMA



Ponche Crema image

Ponche crema is a typical Venezuelan drink, a type of creamy sweet eggnog made with egg yolks, condensed milk, whole milk and alcohol.

Provided by Sarah-Eden Dadoun

Categories     Beverage

Time 40m

Number Of Ingredients 13

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)
Cinnamon sticks ((and / or ground cinnamon))
Non-stick saucepan
Electric mixer
Immersion blender

Steps:

  • 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.

Nutrition Facts : Calories 144 kcal, Carbohydrate 15 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 61 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

PONCHE CREME



Ponche Creme image

Provided by Roger Mooking

Time P1D

Yield 4 to 6 drinks

Number Of Ingredients 6

4 large pasteurized eggs
Finely grated zest of 1 lime
1 14-ounce can sweetened condensed milk
3/4 cup best-quality dark rum
1/4 teaspoon freshly grated nutmeg, plus more for topping
1 teaspoon Angostura bitters

Steps:

  • Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
  • Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.

THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)



Three Citrus Ponche de Creme (Trinidadian Coquito) image

Every island in the West Indies puts its own spin on holiday milk punch. This eggless version of Trinidad's Ponche de Creme uses lemon curd to add additional creaminess¿no refrigeration is needed.

Provided by Food Network

Categories     beverage

Time 5m

Yield Two 33 1/2-ounce bottles

Number Of Ingredients 6

Two 15-ounce cans evaporated milk
One 14-ounce can sweetened condensed milk
One 10-ounce jar lemon curd
1 3/4 cups white rum
1/4 cup lime juice
1 tablespoon Angostura bitters

Steps:

  • Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

PONCHE A CRèME



Ponche a Crème image

Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.

Provided by Brigid Washington

Categories     Rum     Cocktail     Drink     Drinks     Christmas     Milk/Cream     Lime     Bitters     Nutmeg

Number Of Ingredients 7

3 eggs
Zest of 1 lime
18 ounces evaporated milk
12 ounces sweetened condensed milk
1 ½ cups white rum
½ tsp. grated nutmeg, plus more for garnish
2 tsps. Angostura bitters

Steps:

  • Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
  • 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.
  • Serve immediately on the rocks with a dusting of nutmeg.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)



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

Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.

Provided by CRYSTAL_CLARE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 15m

Yield 6

Number Of Ingredients 7

6 eggs, beaten
2 teaspoons grated lime zest
3 (14 ounce) cans sweetened condensed milk
¾ cup canned evaporated milk
1 ½ cups rum
1 tablespoon aromatic bitters
1 pinch freshly grated nutmeg

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g

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