Ponche de Crème Recipe (Cream Punch): A Holiday Rum Cocktail Recipe From Trinidad Cocktails Holidays
Love eggnog? Then you'll probably enjoy this easy cream punch – Ponche de Crème – from Trinidad. Ponche de Creme is a popular Caribbean Christmas cocktail that's made with rum, milk and spices. It's a creamy sip of the holidays!
This rum punch can be served over ice or just as it is. A cinnamon stick is a fun stirrer for this rum cocktail. You can use light or dark rum. You could make this drink in a blender if you don't have an electric mixer.
Cuisine: Trinidad
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 3 pasteurized eggs
- 1 lime, zested
- 18 ounces evaporated milk
- 1 can (12 ounces) sweetened condensed milk
- 1 1/2 cups rum (white or dark)
- 1/2 teaspoon grated nutmeg (or use 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon)
- 2 teaspoons Angostura bitters
- cinnamon sticks, for serving
Here's how to make it:
- Beat the eggs and lime zest with an electric mixer on medium-high until very foamy, about 3 minutes.
- Reduce the speed to low and add the evaporated milk and sweetened condensed milk. Beat for about 2 minutes.
- Slowly pour in the rum and beat another 2 minutes.
- Stir in the nutmeg and bitters.
- Strain the mixture through a mesh strainer into a pitcher or punch bowl. Serve as is or over ice with cinnamon sticks and garnish with a sprinkling of nutmeg and/or cinnamon.
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