Ponche Recipes

HOT PUNCH: PONCHE

Hot Punch: Ponche image

Provided by Aarón Sánchez

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 Golden Delicious apples, peeled, cored, and cut in 1/8ths
3/4 cup raisins
1 pound guava, quartered
3 (3 to 4-inch) pieces sugarcane, each cut in strips
1/2 cup prunes
1/2 pound crabapples, peeled and cored
2 cups (1-inch) diced pineapple
1 cup sugar
4 (2-inch) pieces Mexican cinnamon
8 cups water
Tequila

Steps:

In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)

Trinidad's Ponche-de-Creme (Punch with Cream) image

Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.

Provided by CRYSTAL_CLARE

Categories World Cuisine Recipes Latin American Caribbean

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

6 eggs, beaten
2 teaspoons grated lime zest
3 (14 ounce) cans sweetened condensed milk
¾ cup canned evaporated milk
1 ½ cups rum
1 tablespoon aromatic bitters
1 pinch freshly grated nutmeg

Steps:

In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g

PONCHE A CRèME

Ponche a Crème image

Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.

Provided by Brigid Washington

Categories Rum Cocktail Drink Drinks Christmas Milk/Cream Lime Bitters Nutmeg

Number Of Ingredients 7

Ingredients

3 eggs
Zest of 1 lime
18 ounces evaporated milk
12 ounces sweetened condensed milk
1 ½ cups white rum
½ tsp. grated nutmeg, plus more for garnish
2 tsps. Angostura bitters

Steps:

Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
Serve immediately on the rocks with a dusting of nutmeg.

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