Trinidad's Ponche de Créme (Cream Punch)
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:
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Ingredients for - Trinidad's Ponche de Créme (Cream Punch)

1. Eggs, beaten - 6 large
2. Grated lime zest - 2 teaspoons
3. Sweetened condensed milk - 3 (14 ounce) cans
4. Canned evaporated milk - ¾ cup
5. Rum - 1 ½ cups
6. Aromatic bitters - 1 tablespoon
7. Freshly grated nutmeg - 1 pinch

How to cook deliciously - Trinidad's Ponche de Créme (Cream Punch)

1. Stage

Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy. Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.

2. Stage

Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.

3. Stage

Serve over crushed ice.

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