Drink a rum and a ponche a crema
Drink a rum...
It's Christmas morning!
So goes the refrain of a familiar Christmas song! Other places have their eggnog with fresh cream and sticks of cinnamon, Trinidad has its ponche a crema, heavily spiked with rum, brandy or flavoured spirits like Grand Marnier. Here is the basic and simple version, which can be prepared just before the party or a few days before. Make it a few days before, refrigerate well and it should last - barring the person who will be tippling at all hours - until Christmas morning!
Rum, one bottle (750 ml)
Condensed milk, two cans (370 gm approx each)
Evaporated milk, two cans (410 gm each; or four 250 ml packs)
Eggs, 12 fresh
Clove, whole or powdered
Nutmeg, whole or powdered
Angostura bitters, optional
This is made in a blender, but is just as easy to do by hand if you have a large bowl. You can make in batches of six eggs each. Make sure you have three clean bottles (750 ml - you can use wine bottles) plus the one with the rum.
Blend six eggs with one can each of the evaporated and condensed milks. If you are mixing by hand, beat the eggs well before adding the milks. Blend in piece of nutmeg and five or six whole cloves. By band, simply break up half a nutmeg in small pieces and add the whole cloves - three to each bottle. Add a few dashes of bitters (optional) and half the bottle of rum. Mix well then pour into two bottles.
Make the second batch in the same way, add the remaining rum, then bottle. Each bottle should have some pieces of nutmeg and whole cloves.
Refrigerate well. Serve over crushed ice.
Drink a rum...
It's Christmas morning!
So goes the refrain of a familiar Christmas song! Other places have their eggnog with fresh cream and sticks of cinnamon, Trinidad has its ponche a crema, heavily spiked with rum, brandy or flavoured spirits like Grand Marnier. Here is the basic and simple version, which can be prepared just before the party or a few days before. Make it a few days before, refrigerate well and it should last - barring the person who will be tippling at all hours - until Christmas morning!
Rum, one bottle (750 ml)
Condensed milk, two cans (370 gm approx each)
Evaporated milk, two cans (410 gm each; or four 250 ml packs)
Eggs, 12 fresh
Clove, whole or powdered
Nutmeg, whole or powdered
Angostura bitters, optional
This is made in a blender, but is just as easy to do by hand if you have a large bowl. You can make in batches of six eggs each. Make sure you have three clean bottles (750 ml - you can use wine bottles) plus the one with the rum.
Blend six eggs with one can each of the evaporated and condensed milks. If you are mixing by hand, beat the eggs well before adding the milks. Blend in piece of nutmeg and five or six whole cloves. By band, simply break up half a nutmeg in small pieces and add the whole cloves - three to each bottle. Add a few dashes of bitters (optional) and half the bottle of rum. Mix well then pour into two bottles.
Make the second batch in the same way, add the remaining rum, then bottle. Each bottle should have some pieces of nutmeg and whole cloves.
Refrigerate well. Serve over crushed ice.
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| Fresh ponche a crema with Trinidad rum! |
This is a real Christmas drink!!! I remember those bottles Mom used to prepare,.....I would appreciate it much better now,......with all those spices.....
ReplyDeleteI want to make this!!!
ReplyDeleteWhy do you need four bottles? does the recipe really end making four bottles of ponche a creme?
ReplyDeleteYes, Samantha, you can halve the recipe if you like!
ReplyDelete