Cookbook:Ponche de Crème

| Cuisine of Trinidad and Tobago

Ponche de crème is a seasonal beverage usually enjoyed as a cocktail at Christmastime. It is similar to eggnog.

Ingredients

 * 6 eggs
 * peel of 1 lime
 * 3 cans (15 oz / 400 g) evaporated milk
 * 1½ cans (14 oz / 380 g) sweetened condensed milk, or to taste
 * 2 tsp aromatic bitters
 * ½ tsp grated nutmeg
 * ½ cup (120 ml) rum or brandy, or to taste

Procedure

 * 1) Beat eggs and lime peel until light and fluffy.
 * 2) Add evaporated milk.
 * 3) Sweeten to taste with condensed milk.
 * 4) Add bitters, grated nutmeg and rum according to taste.
 * 5) Remove lime peel and serve over crushed ice.

Notes, tips, and variations

 * Instead of beating the raw eggs, you can gently stir them together with the other ingredients over a low heat until the mixture thickens (about 20–25 minutes).