Cookbook:Ponche de Crème: Difference between revisions
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* 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). |
* 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). |
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[[Category:Trinidadian and Tobagonian |
[[Category:Trinidadian and Tobagonian recipes]] |
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[[Category:Alcoholic beverage recipes]] |
[[Category:Alcoholic beverage recipes]] |
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[[Category:Milk beverage recipes]] |
[[Category:Milk beverage recipes]] |
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Latest revision as of 02:10, 22 July 2024
| Ponche de Crème | |
|---|---|
| Category | Caribbean recipes |
| Servings | 12 |
| Energy | 270 Cal |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | 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
[edit | edit source]- 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
[edit | edit source]- Beat eggs and lime peel until light and fluffy.
- Add evaporated milk.
- Sweeten to taste with condensed milk.
- Add bitters, grated nutmeg and rum according to taste.
- Remove lime peel and serve over crushed ice.
Notes, tips, and variations
[edit | edit source]- 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).
