Equipment
* optional
Ingredients
For the Ponche Crème
- 2 sweetened condensed milk
- 2 evaporated milk
- 5 large eggs
- 180 ml good-quality rum
- 15 ml angostura bitters
- 1 g ground nutmeg
- 1 g finely grated tonka bean
- 1 g ground cloves
For Serving
- 180 ml heavy cream
- 13 g granulated sugar
- 1 ml vanilla extract
- ice, as needed
- ground cinnamon, for garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 619 kcal
- Protein
- 18 g
- Carbohydrates
- 66 g
- Fat
- 26 g
- Fiber
- 0 g
- Sugar
- 57 g
- Sodium
- 268 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 200 mg
- Potassium
- 695 mg
- Calcium
- 541 mg
- Iron
- 1.0 mg
- Magnesium
- 52 mg
- Phosphorus
- 501 mg
- Zinc
- 2.1 mg
- Vitamin A
- 217 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.88 mg
- Niacin
- 0.4 mg
- Folate
- 34 mcg
- Water
- 142 g
- Alcohol
- 8 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium saucepan, combine the sweetened condensed milk and evaporated milk. Warm over medium-low heat, stirring occasionally, until it just begins to simmer, about 3-4 minutes. Do not boil.
In a large, heat-proof bowl, whisk the eggs vigorously until light and frothy, about 1 minute.
Gradually stream the warm milk mixture into the whisked eggs, whisking constantly. Return the combined mixture to the saucepan and cook over medium heat for 3-4 minutes, whisking constantly, until it thickens slightly.
Transfer the thickened mixture to a blender. Add the rum, Angostura bitters, nutmeg, and tonka bean (or ground cloves). Blend for 30 seconds to 1 minute, until the mixture is frothy.
Pour the ponche crème into a container, cover, and refrigerate for at least 2 hours, or until completely chilled.
In a chilled bowl, combine the heavy cream, granulated sugar, and vanilla extract. Using a stand mixer or hand mixer, whip until stiff peaks form, about 2 to 4 minutes.
Serve the chilled ponche crème in punch or highball glasses filled with ice. Top each serving with a dollop of whipped cream and a dusting of ground cinnamon, if desired.
Chef's Notes
- Always use high-quality rum for the best flavor.
- For a richer flavor, toast the spices lightly before adding to the blender.
- If you don't have tonka beans, a pinch of freshly grated nutmeg and cloves or mixed spice essence work as great alternatives.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Not recommended. Serve chilled.
Troubleshooting
Ponche Crème is too thin.
Cause: Not cooked long enough to thicken.
Fix: Chill the mixture completely and serve. It will thicken as it chills. Alternatively, the drink can be gently reheated in a double boiler, whisking constantly, until the desired thickness is reached, being careful not to overcook and scramble the eggs.
Prevention: Ensure you simmer the milk mixture and cook the custard long enough to thicken slightly.
Custard is curdled or scrambled.
Cause: The eggs cooked too quickly or the mixture overheated.
Fix: If slightly curdled, strain the mixture through a fine-mesh sieve. If severely scrambled, the mixture is unfixable. Discard and start over, adjusting the cooking method.
Prevention: Cook over low heat, whisking constantly and slowly. Use pasteurized eggs. Gently temper the eggs by slowly whisking in warm milk to prevent curdling.
Whipped cream doesn't whip.
Cause: The cream or bowl was not cold enough; or the cream was over whipped.
Fix: If not whipped at all, refrigerate the cream for 30 minutes and try again. If over-whipped, add a splash of cold cream and whisk gently.
Prevention: Chill the cream and bowl before whipping. Whip until stiff peaks form.
Cultural Context
Ponche Crème is a beloved Christmas tradition in Trinidad and Tobago, enjoyed during the festive season. The drink is a creamy, spiced concoction, representing the island's diverse heritage.
