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!