Cookbook:Ponche de Crème
Jump to navigation
Jump to search
Ponche de Crème | |
---|---|
Category | Caribbean recipes |
Servings | 12 |
Energy | 270 Cal |
Time | 15 minutes |
Difficulty |
Cookbook | Ingredients | Recipes | Cuisine of Trinidad and Tobago
Ponche de crème is a seasonal beverage usually enjoyed as a cocktail at Christmastime. It is similar to eggnog.
Ingredients[edit | edit source]
- 6 eggs
- peel of 1 lime
- 3 cans (15 oz / 400 g) evaporated milk
- 1½ cans (14 oz / 380 g) sweetened condensed milk, or to taste
- 2 tsp aromatic bitters
- ½ tsp grated nutmeg
- ½ cup (120 ml) rum or brandy, or to taste
Procedure[edit | edit source]
- Beat eggs and lime peel until light and fluffy.
- Add evaporated milk.
- Sweeten to taste with condensed milk.
- Add bitters, grated nutmeg and rum according to taste.
- Remove lime peel and serve over crushed ice.
Notes, tips, and variations[edit | edit source]
- Instead of beating the raw eggs, you can gently stir them together with the other ingredients over a low heat until the mixture thickens (about 20–25 minutes).
Categories:
- Easy recipes
- Recipes
- Trinidadian and Tobagonian beverage recipes
- Alcoholic beverage recipes
- Egg beverage recipes
- Milk beverage recipes
- Rum recipes
- Christmas beverage recipes
- Recipes with metric units
- Egg recipes
- Beverage recipes
- Cocktail recipes
- Brandy recipes
- Lime recipes
- Sweetened condensed milk recipes
- Evaporated milk recipes