Venezuelan Eggnog Ponche Crema Recipes
PONCHE CREMA
Ponche crema is a typical Venezuelan drink, a type of creamy sweet eggnog made with egg yolks, condensed milk, whole milk and alcohol.
Provided by Sarah-Eden Dadoun
Categories Beverage
Time 40m
Number Of Ingredients 13
Steps:
- In a non-stick saucepan, heat the whole and evaporated milks over a low heat.
- Using an electric mixer, in a mixing bowl, beat the egg yolks until they turn white. Add the beaten yolks to the milk, and add the lemon zest.
- Add the vanilla extract and nutmeg, to taste.
- Stir constantly with a wooden spoon on low heat to prevent the egg yolks from coagulating, until the mixture thickens.
- Let cool for 15 minutes, stirring occasionally, then strain.
- Add the sweetened condensed milk, rum, Angostura bitters and mix well using an immersion blender.
- Taste and check the taste, and add more rum if necessary.
- Serve the drink topped with a cinnamon stick and / or sprinkled with ground cinnamon.
Nutrition Facts : Calories 144 kcal, Carbohydrate 15 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 61 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
PONCHE A CRèME
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
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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