Ponche de Crème
Ponche de crème is a Caribbean Christmas drink, a creamy, spiced cousin of eggnog that takes about 15 minutes to make and serves twelve. Lime peel is beaten in with the eggs to give a citrus note, and bitters and fresh nutmeg add warmth to the canned milks. Rum or brandy is added to taste, so you control the strength. A gentle stovetop version is included for cooks who prefer their eggs heated.
Instructions
Beat the eggs together with the lime peel until the mixture is pale, light and fluffy.
Pour in the evaporated milk and mix until it is fully combined with the eggs.
Stir in the sweetened condensed milk a little at a time, tasting as you go, and stop when the drink is as sweet as you like it.
Add the bitters and grated nutmeg, then the rum or brandy. Taste and adjust the amounts until the balance suits you.
Take out the lime peel. Serve the ponche de crème over crushed ice.
If you would rather not use raw eggs, stir them gently with the other ingredients over a low heat instead of beating them. Keep stirring for about 20 to 25 minutes, until the mixture thickens.
Make it personal.
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