Ponche de Crème
I have a mild obsession with Christmas (and am all about West Indian dishes this week!). I didn’t grow up with the holiday since I’m not Christian, but, as an adult, I am completely infatuated with the traditions. This weekend I bought a massive tree and went O.C.D. decorating (my husband is not allowed to touch it) while listening to Christmas music and drinking my version of eggnog. My mother-in-law stopped by during my decorating madness and exclaimed, after a sip or two of my eggnog, that it tasted just like ponche de crème (AND that it needed more rum…). Ponche de Crème is like West Indian eggnog – a favorite I have had at my husband’s family’s Christmas parties in the past. It’s flavor is sweet and creamy, with a hint of spice, and that serious kick of rum.
What’s interesting to me about this recipe is how ubiquitous it is. It’s definitely big in Trinidad and Tobago, but it is found throughout the Caribbean and even Venezuela has a version. Theirs is called “Ponche Crema” and is a traditional drink that’s had during the festival of Navidenas. All versions have similar ingredients – milk, eggs, sugar, rum – much like traditional egg nog in the U.S. But the spices and aromatics differ regionally, and Venezuelans also have one that includes ground coffee or (better) coffee liqueur. Yum!
This is now my default eggnog for the holidays. Warning – ponche de crème is extremely rich, indulgent and addictive. It has a dessert-like quality that makes you feel like it’s a treat (which it is)…AND it sneaks up on you. You might be at a party happily sipping away at this drink, chatting with friends, and then all of a sudden you’re just a liiiiittle bit too tipsy... The ingredients that make this a stand out from traditional eggnog are aromatic bitters (which add interesting depth), lime zest (fruity brightness) and condensed milk (a luscious silky texture). Enjoy!
Ingredients
Yields a little over 8 cups
1 quart milk
2 cups heavy cream
1 can condensed milk
zest of 1 lime
1 ½ tsps aromatic bitters
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground nutmeg
pinch of salt
7 egg yolks
¼ cup white sugar
½ cup dark rum
¼ cup brandy
Procedure
Place milk, cream, condensed milk, lime zest, bitters, vanilla extract, ground spices and salt in a pot over medium heat. When the mixture comes up to a simmer, remove from heat.
In a bowl, beat together egg yolks and sugar until light and creamy. Pour a little bit of the hot milk mixture into the yolks and whisk. You want to bring the egg yolks up to temperature without cooking and solidifying the yolks. Keep adding the milk mixture a little at a time until yolk mixture is up to the same temperature. Return it all to the same pot and place back on the stove over medium-low heat.
Cook the mixture for about 2 to 3 minutes or until a thermometer registers 170° F – make sure to stir continuously. Pour into a pitcher and add rum and brandy (and more than I suggested if you like it stronger of course). Cover and refrigerate for a minimum of 4 hours or (better!) overnight.
Strain the mixture before serving to remove any pieces of zest or clumped spices. Serve chilled over ice with a bit of fresh nutmeg on top.