Ponche De Creme (Punch ah Creme)

December 4, 2015

A popular drink at Christmas, ponche de creme (also known as punch ah creme) is the Caribbean eggnog (with booze) version. A creamy milk-based alcohol drink, infused with spices.
  

A glass of ponche de creme with a stick of cinnamon and a dust of nutmeg.

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

If you are looking for a nice libation to share with your guests this holiday season, this drink is for you.

It's easy to create and is always a show-stopper drink. This is the drink that everyone wants when they come over to visit for the holiday. It's the prize possession along with pastelles and black cake. The Caribbean Christmas trifecta treats.

I know that a lot of people are all for Thanksgiving, but Christmas is really the season for me.

I just love the feeling of joy, cheer, goodwill and well the food.

As I mentioned, you have to be special for me to bring out a bottle of this drink pay me a visit. And you better believe I will be watching to make sure you don't take too much of it.

People compare or refer to this as eggnog. It helps explain to people who are new to the drink, the texture idea of what it is. But this drink is eggnog's bigger and more fabulous cousin.

The advantage that ponche de creme has over this, is the inclusion of lime peel and Angostura bitters which gives a nice citrus taste to the drink.

Ingredients for Ponche de Creme

A flat lay pic of the ingredients used for ponche de creme

 

What's in this prize of gold?

You would think that there are some extremely special ingredients in here why this drink is such a gem right? Nope.

I am guarding a simple bottle of creamy milk and rum concoction. The ingredients are pretty basic.

  • Eggs
  • Sweetened condensed milk
  • Bottle of Rum
  • Lime
  • Cinnamon
  • Nutmeg
  • Angostura aromatic bitters
  • Water

Preparation:


We need to get some flavor from the lime. So we are going to peel the lime, then leave the lime rind to steep in some hot water for a little bit.

 
Lime peel steeping in hot water to be used to make ponche de creme



In a large bowl crack your eggs, then beat them until fully combined and almost doubled. You can use an electric mixer or I sometimes even throw them into my blender. I find that the blender works faster, and also less manual work for me.

A note for the eggs process. It is best practice to do the eggs one at a time in a separate cup then add to your main bowl. That way, if you happen to get a bad egg you won't get it mixed in with the good ones. 

Add the condensed milk, liquid from the lime peel, and your rum. And combine. Again if your blender is big enough you can add it all in there.

Mix in your aromatics of bitters, grated nutmeg, and cinnamon.

Once completely mixed in, pour into your sterile bottles.

If your want to do it all in your blender, it needs to be at least 93 oz. in size to hold all that it would yield.

If your blender is not that large, beat the eggs in there, then add it to a large bowl and combine the rest in the bowl.

Some people like to run the mix through a mesh sieve before bottling but you do not have to.

Storage


This does not need to be refrigerated. See notes for reason.

This is best stored in sterile glass bottles.

You can reuse the bottle from the rum used. Because it had alcohol content, you do not need to sterilize it. You will also need two other 750 ml bottles. If you have random liquor bottles around, you can just clean them up and use those.

You can also use mason jars. Please make sure, especially if they have been used before, that you sterilize the bottles.

Simply submerge them in boiling water for about 10 minutes

  
A close up of a glass of ponche de creme

Notes


* I always get asked about the raw eggs in this and it if spoils. It does not. We have mixtures of this that have been out for over a year. The amount of alcohol being used kills off any bacteria that can be created with the raw eggs.

* To get all the condensed milk out, after emptying into the bowl, pour some of the rum from the bottle into each can and stir to get any leftover milk released.

* I usually use puncheon rum to make my ponche de creme. That percentage of alcohol is 75%. My sister uses Zaya rum, which has about 80 percent alcohol. So you can use any rum around that average percentage.

How do we enjoy this ponche ah creme?


Some people love it over crushed ice.

But definitely make sure to pair it with some Trinidad black cake on the side, or a slice of sweet bread.

Best as usual, the best way to enjoy it is with some family and friends during the season of cheer and good tidings.

Or you can even take some to make some cheesecake or french toast.

  



And if you like this base, make sure to check out these other, just as delicious flavors:

Pumpkin ponche decreme (this has no eggs)
Eggless regular ponche de creme
Coconut ponche de creme (Coming soon)
Cremas





Ponche De Creme
Beverages
Caribbean
Yield: 48
Author: Renz
PONCHE DE CREME

PONCHE DE CREME

Ponche de Creme (Punch ah creme) is a popular Caribbean Christmas drink that is often compared to eggnog and coquito. This drink is a creamy alcoholic concoction infused with citrus and nutmeg.
Prep time: 10 MinTotal time: 10 Min

Ingredients

Instructions

  1. Pour half cup of hot water on peel of lime and set aside
  2. Beat eggs until fluffy
  3. Add milk, rum, and liquid from lime peel
  4. Add cinnamon, nutmeg, and bitters
  5. Mix well
  6. Pour into clean bottles for storage.
  7. Best served over crushed ice
Did you make this recipe?
Tag @HomeMadeZagat on instagram and hashtag it #HMZEats
Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.