Ponche de CrèmeTrinidadian Eggnog

Name: Ponche de Crème (Trinidadian Eggnog)
Total time: 15 min
Yield: 8
Cuisine: Trinidad and Tobago
Ingredients: 400 ml Sweetened Condensed Milk; 500 ml Evaporated Milk; 3 pcs Egg (pasteurized); 2 g Nutmeg Powder; 10 ml Vanilla Extract; 5 ml Angostura Bitters; 200 ml Dark Rum; 1 pcs Lime (zested)

A chilled Trinidadian holiday drink of milk, rum, lime zest, bitters, nutmeg, and egg. Pasteurized eggs keep the uncooked preparation safer.

Prep

15m

Cook

—

Serves

Estimated

Nutrition

Per serving

389kcal

Calories

12g

Protein

13g

Fat

43g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Drink

400ml
Sweetened Condensed Milk
500ml
Evaporated Milk
3pcs
Egg (pasteurized)
2g
Nutmeg Powder
10ml
Vanilla Extract
5ml
Angostura Bitters
200ml
Dark Rum
1pcs
Lime (zested)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Whisk the pasteurized eggs until smooth and slightly frothy.
02
Gradually whisk in the sweetened condensed milk and evaporated milk.
03
Whisk in the vanilla extract, Angostura bitters, nutmeg powder, and lime zest.
04
Stir in the dark rum until fully combined.
05
Cover and refrigerate at or below 4°C (40°F) until very cold.
06
Whisk or shake before serving and return leftovers promptly to the refrigerator.

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