SPONSORED POST/Chickmont Foods
Ponche de Creme, Punch-ah-Cream, Poncha Crema — whatever it is called in your part of the Caribbean, the one thing that remains the same is that this drink is a Caribbean Christmas classic.
Ponche de Creme (Punch with Cream)
- 3 eggs
- Peel of 1 lime removes freshness of eggs
- 2 ½ cups condensed milk
- 3 cups evaporated milk
- 2 tsp. ground nutmeg
- 1 tsp. cinnamon
- 1 Tbsp. vanilla essence
- 2 tsp. Angostura Bitters
- 1 cup Mount Gay Rum
- 1 cup citrus rum optional
In a stainless steel bowl, beat eggs with the lime peel until fluffy. Remove lime peel and mix in the evaporated milk.
Place in a double boiler (or use a stainless steel bowl over a pot of simmering water) over medium-low heat, and stir constantly until the mixture has thickened. Turn off the heat.
Transfer the mixture to another bowl and add all other ingredients except the rum and bitters. Stir well and allow to cool completely.
Once completely cooled, add the bitters and rums. Pour mixture into sterilized glass bottles and refrigerate.
Serve well-shaken and over ice.