Egg Nog (Trinidadian Ponche de Crème)

Ponche de Crème is basically a rich creamy drink that’s infused with strong rum for that added kick. It’s like the Caribbean version of Egg Nog. The “punch” in this decadent delight usually comes from puncheon, an 75% ABV liquor that’s not for the faint of heart. Today we see more recipes swapping the brew with lower-proof alcohols like Angostura Old Oak White Rum, which is only 43% ABV, but to the older generation this is pure sacrilege.

Ponche de Crème recipes are for the most part handed down through the generations with eyeball quantities rather than hard and fast measurements, and the making is generally a family affair done at Christmas as the sweet notes of parang music mix with some ole’ talk. Of course as much is drunk during the process as is bottled but that’s what makes the lime sweet!

7 egg yolks
1 lime, freshly zested (removes freshness of eggs)
4 cans condensed milk
2 cans evaporated milk
4 dashes Angostura aromatic bitters
1 bottle puncheon/white rum
1 Tbsp. nutmeg, freshly grated
1 tsp. cinnamon, freshly grated

Simmer water in a wide pot.

Slightly neat eggs, lime peel and milk in a steel bowl (if blending use the ‘pulse’ option so as not to over blend. Place bowl over the pot of simmering water and cook.

stirring constantly until the mixture is thickened. This signals the egg has been slightly cooked. Allow to cool before mixing in the rum and bitters. Strain mixture and pour into 750 mL bottles. Add some of the nutmeg and cinnamon to each bottle. Cover and store in a cool place until ready to serve. Always serve well shaken and over ice. Once opened, store in the refrigerator and consume within 1 year. Unopened, it will stay for much longer.

Makes 3 750 mL bottles.