Authentic Trinidadian Ponche-de-Creme
Almost every culture has some type of alcholized milk-drink. There’s Bailey’s Irish Cream, Eggnog is popular in North America and I’ve had Puerto Rican Coquito. Well, Trinidad has Ponche-de-Creme, sometimes called, Punch ah Creme. Some say it’s because it’s a Punch drink, I think it’s because Puncheon Rum is used.
| DIFFICULTY | TIME | QUANTITY |
| EASY | 20 MIN | 200ml |
VIDEO
This recipe is scalable. To make larger quantities, simply double or triple the quantities of ingredients as required.
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- (1.5 OZ OR 45ml) Puncheon Rum
- 1 Large whole egg (65g)
- (10 TBSP OR 150ml) Evaporated Milk
- (2 TBSP OR 30ml) sweetened Condensed Milk
- (1/8 TSP OR 0.63ml) Angostura Bitters
- (1/16 TSP OR 0.32ml) Vanilla Extract
- (1/8 TSP OR 0.63ml) Mixed essence
- ( 1/8 TSP) Lime Zest
- (1/16 TSP) ground Cinnamon
- (1/16 TSP) ground Nutmeg
- (1/16 TSP) All Spice
DIRECTIONS
- Add vanilla extract to cracked egg and beat for 5 seconds.
- Cook egg over double boiler while whisking eggs (for approx. 3 min) until eggs are translucent and foamy.
- Add evaporated and condensed milk and whisk for 15 seconds.
- Let mixture cool and come to room temperature (approx. 5min)
- Whisk in ground cinnamon, nutmeg, lime zest, all spice, mixed essence and bitters and whisk for 15seconds.
- Pour into glass and store in the refrigerator.
- Add puncheon rum and serve in a glass chilled over ice.