A classic Christmas drink that so many love is Eggnog, but have you heard of her Latin sister, Ponche Crema? This Venezuelan Christmas Punch is just the drink you need to celebrate the Christmas season. Sweet, creamy, and warm in spices and rum, you will find yourself scraping the bottom of your glass.
Ingredients
5-6 egg yolks
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
¼ tsp cinnamon
Dash of nutmeg
1 cup Rum
Instructions
Separate your eggs and place 5 large egg yolks in a large mixing bowl. You may use 6 yolks if they are small. Whisk the yolks on high for 10-12 minutes until they are creamy and thick. The yolks should also be a pale yellow color.
Pour the sweetened condensed milk into the yolk mix and stir on low for a minute to incorporate. Add the evaporated milk to the mixture and stir for a minute.
Transfer the mixture to a medium saucepan and place it on low heat. Constantly stir the mixture to prevent it from clumping up. Add the cinnamon and nutmeg while you continue to stir. Stir for about 10-12 minutes. The mixture should thicken up and release steam and will be ready when it coats a wooden spoon.
Remove from heat and continue stirring for a few minutes. Add the vanilla and rum to the mixture. Using a funnel pour the mixture into a glass bottle and chill in the refrigerator for a couple of hours.
To serve, pour over ice and be sure to swirl your glass before sipping!
A good tip to note is if your mixture is too thick you can add a little bit of whole milk to help thin it out some. The amount will depend on your personal preference. But the secret to a good Ponche Crema is that it’s a bit thick and creamy, as well as having a slight kick when it comes to the rum. My personal recommendation as far as a brand for rum is to use Santa Teresa Rum, this is an iconic Venezuelan rum. It makes a world of a difference.
Comments