Ponche De Crème

ponche de creme

It’s beginning to look a lot like Christmas…And while my singing needs a helluvallotta work, I am very happy to report that my very first attempt (ever) at Ponche De Crème doesn’t! ^.^ Ponche De Crème, for those who don’t know, is an alcoholic beverage that is generally made by Trinis during the Christmas season. I was aiming for a warm spicy, creamy flavour without being overpowering, so I modified the original version a tiny bit and I explained why in the method.

Recipe:

6 eggs
3/4 cups granulated sugar
2 cups heavy cream
2 cups evaporated milk
1/2 cup condensed milk (this can be varied according to your tastes)
1/2 teaspoon grated nutmeg
1/4 teaspoon Angostura bitters
1/4 teaspoon vanilla essence
1/4 teaspoon lime zest
2 cups whisky or Angostura red rum or if you really feel like making it a little less tasty, you can use the clear stuff (white rum/puncheon etc)
 
  • Temper your eggs and sugar over a hot bath. You are going to do this by placing your eggs and sugar in a bowl, and then placing the bowl over a pot of simmering boiling water.
  • You are then going to whisk away until your sugar is completely melted. This step is to ensure your eggs do not overcook and form big clumps. Instead, you get a smooth as silk liquid when you are done.
  • Remove from the heat.
  • Add your cream, evaporated milk, condensed milk, bitters, whiskey, nutmeg, vanilla and lime zest and whisk thoroughly.
  • The main reason I chose whisky/Angostura red rum over the white rum is because I like the depth of flavour it gives to it. I think that the spicy undertones of the reds work better with the flavours of the punch than the white alcohol. I find that the white just adds the taste of pure alcohol. You of course can use whatever alcohol you like, this is just my preference. I tend to go by the, “if you won’t drink it, don’t cook with it” rule.
  • This is going to yield about 1 and 3/4 litres, so if you wish you can use an empty soft drink bottle that has been thoroughly rinsed out to store and refrigerate.
  • If you are going to use immediately, serve over ice.

As usual, enjoy!

msc

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