Ingredients for - Trinidad's Ponche de Créme (Cream Punch)
4.
Canned evaporated milk ¾ cup
6.
Aromatic bitters 1 tablespoon
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.
Recipe information
Cooking:
15 min.
Servings per container:
6
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