Ponche De Crème is the Trinidadian version of eggnog and is made with condensed milk instead of the heavy cream used in the traditional eggnog recipe.
This Trini drink quite like sorrel is consumed in abundance around Christmas time in Trinidad and Tobago and you are sure to partake in a glass at any home you visit around Christmas time.
I absolutely love Ponche De Crème and it is so easy and quick to make and is just delicious.
Check out my recipe below:
Ingredients6 eggs, beaten
2 tsps grated lime zest
3 cans sweetened condensed milk
3/4 cup canned/boxed evaporated milk
1 1/2 cups Forres Park Puncheon Rum
1 tbs Angostura aromatic bitters
1 pinch freshly grated nutmeg
Method
Beat eggs and lime zest together for 3 minutes and then add condensed and evaporated milk
Stir together and add Forres Park Puncheon Rum, Angostura aromatic bitters and nutmeg
Stir once more and serve with ice
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