4t.Celebrate Christmas in a special Ponche de Crème style

Ponche de crème is a popular Trinidadian Christmas drink that is a lot like eggnog (but better!). Its flavor is sweet and creamy with a hint of spice, some nuance from the lime zest and bitters and a serious kick of rum.

What’s interesting about this recipe is how ubiquitous it is. It’s definitely big in Trinidad and Tobago, but it’s found throughout the Caribbean and even South America. Venezuela has a version called “ponche crema” and it’s a traditional drink that’s enjoyed during Christmastime. All versions have similar ingredients — milk, eggs, sugar, rum — much like traditional eggnog in the U.S., but the spices and aromatics differ regionally, and Venezuelans also have one that includes ground coffee or coffee liqueur.

Traditionally, eggs are added in raw, but this version tempers the eggs and cooks the mixture to kill off any bacteria. This recipe is best when it’s “aged,” served a minimum 24 hours after it’s made, but it truly gets better with time.

Ingredients

• 1quart whole milk
• 2cups heavy cream
• 1can condensed milk
• 1lime, zested
• 1½teaspoons Angostura bitters
• 3cinnamon sticks
• 1/4teaspoon ground nutmeg

• 1/2teaspoon kosher salt
• 4egg yolks, room temperature
• 1/4cup white sugar
• 1tablespoon vanilla extract
• 1cup white rum
• 3/4cup dark rum
• 3/4cup brandy

Preparation

1. Place milk, cream, condensed milk, lime zest, bitters, cinnamon sticks, nutmeg and salt in a pot over medium heat. When the mixture comes up to a simmer, remove from heat.

2. In a bowl, beat together egg yolks and sugar until light and creamy. Pour a little bit of the hot milk mixture into the yolks and whisk. You want to bring the egg yolks up to temperature without cooking and solidifying the yolks.

3. Keep adding the milk mixture a little at a time until yolk mixture is up to the same temperature. Return it all to the same pot and place back on the stove over medium-low heat.

4. Cook the mixture for about 2 to 3 minutes or until a thermometer registers 170 F, make sure to stir continuously. Pour into a heat-safe pitcher and add vanilla extract, rums and brandy. Cover and refrigerate for a minimum of 24 hours.

5. Serve over ice with a little grated nutmeg on top. Feel free to strain, if desired.