Ponche a Crème
A rich and creamy Caribbean holiday drink made with eggs, milk, rum, and warming spices. This traditional cocktail combines evaporated and condensed milk with white rum, brightened with lime zest and finished with nutmeg and Angostura bitters.
Ingredients
- •3 whole eggs
- •1 whole lime zest
- •18 ounces evaporated milk
- •12 ounces sweetened condensed milk
- •1½ cups white rum
- •½ tsp grated nutmeg
- •2 tsp Angostura bitters
Cooking Instructions
- 1.
Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
1 min
- 2.
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.
8 min
- 3.
Serve immediately on the rocks with a dusting of nutmeg.
1 min
