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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Trinidad Ponche de Creme Recipe

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This recipe for Trinidad Ponche de Creme is from Deerfield Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 tin condensed milk (390g)
1 carton evaporated milk (250ml)
1/2 bottle rum (approx 1 1/2 cups)
3 tbsp. Angostura aromatic bitters
1 tsp grated nutmeg
2 tsp. lemon zest (optional)
Directions:
Directions:
1. Blend the eggs together
2. Add the evaporated milk, condensed milk and nutmeg and blend.
3. Then add the rum and bitters and blend one last time.

Tip: Since this recipe uses raw eggs you may want to pasteurize the eggs by heating it in a double boiler, or bowl placed over water in a sauce pan, stirring constantly while maintaining the temperature at 140° F for three and a half minutes. It's not necessary to pasteurize the eggs if consuming the beverage within a few weeks.
Personal Notes:
Personal Notes:
This is a traditional Trinidad Christmas drink.

 

 

 

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