When the Christmas season rolls around, make the Ponche Crema for you and your family.
I love talking about the summer months here at Twist & Toast. Many mixed drinks seem tailor-made for warmer climes, with many of them famously being associated with vacation resorts and exotic locales.
But let’s not forget the colder months, when the Christmas season brings with it a whole different swath of holiday libations. Of course, the Spiked Eggnog is probably the most famous festive drink, being a creamy concoction of spices and spirits. But that’s not the only beverage that folks can enjoy sipping on whilst wearing their favorite ugly sweater and singing the carols that many of us grew up on.
Tonight’s cocktail is one of these traditional and tasty potions, the Ponche Crema. Originating in Venezuela and comprised of eggs, milk, and rum, along with an enticing plethora of spices, including nutmeg and cinnamon, the Ponche Crema is both familiar and exotic.
Bring some of our beautiful, diverse world home with this delicious tipple during the next holiday season.
What Is The Best Rum To Use In A Ponche Crema?
A spiced, dark rum is the tastiest and most memorable way to mix your Ponche Crema. Aged and full-bodied, a bottle of Kraken, Myers’s, Appleton or Blackwell—just to name a few—will add the right amount of robust sweetness and bite that you’ll want the beverage to have. The notes of vanilla, caramel, cane sugar and tropical fruits will complement the creamy side of this concoction, with the flavor being almost too good to be true.
Ingredients
- 6 large egg yolks
- 1 can sweetened condensed milk (14 ounces)
- 2 cups whole milk
- 1 cup aged rum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon plus more for garnish
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
Instructions
- In a mixing bowl, beat the egg yolks until they become light and frothy.
- Add the sweetened condensed milk, whole milk, aged rum, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir the mixture until it is well blended.
- Pour the combined mixture into a saucepan. Heat over low heat and stir constantly with a wooden spoon. Continue stirring for about 10 minutes until the mixture thickens slightly; do not let it boil to avoid curdling the eggs.
- Remove the saucepan from the heat and let the mixture cool to room temperature. For a smoother texture, strain the mixture through a fine-mesh sieve. Then transfer it to a clean bottle or container, and chill in the refrigerator for at least 2 hours. Serve cold, optionally with a light dusting of cinnamon on top.
Nutrition
What glassware and garnish are used?
Pour your Ponche Crema into a rocks glass, and garnish with a light dusting of cinnamon powder on top.
Can this be made as a dairy-free recipe?
Yes. There are plenty of lactose-free alternatives to both the condensed and whole milk used in this recipe. What you’ll use will depend on what your allergy or aversion is, with many options available that include soy, oat or other plant-based ingredients.
Similar Recipes To The Ponche Crema
The Christmas tree is up, the branches are adorned with tinsel, ornaments and blinking, colorful lights. You’ve put on the soundtrack to A Charlie Brown Christmas, the snow is lightly falling outside, and the kids are excited about what Santa might bring them. All you need now is a potent little potion, a spirit to help you ring in this festive time of year. Here are a few ideas:
- Christmas Martini – Forget the milk and cookies, this is what Santa really wants.
- Limoncello Spritz – The perfect way to finish your holiday dinner.
- Coquito – Another creamy, coconutty and potent Christmas tradition.
- Jingle Juice – Have a lot of company coming over? Make sure you have some Jingle Juice handy.
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