Best Three Citrus Ponche De Creme Trinidadian Coquito Recipes

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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

COQUITO



Coquito image

Provided by Food Network

Number Of Ingredients 5

1 can coconut milk (coco lopez)
1 can sweetened condensed milk
1 cup milk or heavy cream (your preference)
6 eggs, beaten slightly*
1 cup white rum

Steps:

  • Mix all ingredients and adjust taste with more of whichever liquid you want. The cream and eggs will add richness and of course, more alcohol means a heavier punch. Store liquid in a large glass soda bottle with a pop-off cap, one in which you can re-cap and lock.

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.

COQUITO



Coquito image

Make sure you whip up enough of this coconut-based drink to share it with friends and family. "In Puerto Rico we always make large batches to bottle up and give out," says Yia Medina, a host on the Food Network Kitchen app. "It's my favorite Christmas tradition."

Provided by Food Network

Categories     beverage

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 8

1 15-ounce can cream of coconut
1 14-ounce can sweetened condensed milk
1 13.5-ounce can unsweetened coconut milk
1 12-ounce can evaporated milk
1/4 teaspoon ground cinnamon, plus more for garnish
1 teaspoon pure vanilla extract
1 1/2 cups Puerto Rican white rum
Cinnamon sticks, for garnish

Steps:

  • Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours.
  • Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon.

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