Ponche De Creme (Punch Ah Creme)(Vegan)

Learn how to make a vegan version of the infamous Trinbago milk alcoholic beverage called ponche de creme. Definitely a must for the holiday season!

There are so many different cultural beverages to choose from during the holiday season.

I love my sorrel and chocolate tea and I have slowly got my family into ponche de creme which is basically the Caribbean version of egg nog.

I decided to share 2 versions of this drink due to popular demand/readers request.

One batch is boozy but vegan and the other is dairy free but made with cooked eggs.

I've already shared the latter version on my website so I'm going to share with you how I make the vegan version.

This version contains alcohol, I seldom post recipes with alcohol because I rarely drink myself.

However, moving forward now, I will be posting a few more recipes that do contain alcohol if the demand is there and this particular recipe was requested.

You asked, so Charla delivered! In true Trinidadian style I made it with puncheon rum to give it that authencity.

Ingredients you will need

• Almond milk - Use a neutral tasting milk such as almond, I don't recommend coconut milk as it is overpowering.
• Vegan condensed milk - I used my homemade vegan condensed milk, the one that is made from almond milk, again, use a plant based condensed milk that doesn't taste of coconut milk.
• Angostura bitters - The secret ingredient for most alcoholic beverages and is commonly used in Trinbago drinks.
• Cinnamon and nutmeg - Flavour enhancers.
• Puncheon rum - This rum is a must to make it authentic to Trinidad and Tobago.

The steps

• In a large bowl, pour in the almond milk.
• Then add the angostura bitters.
• Pour in the vegan condensed milk while whisking at the same time.

• Add the cinnamon and nutmeg (I grated mine into the bowl of ingredients).
• Finally pour in the Puncheon rum and whisk.
• Transfer the drink into a jug/pitcher or jar(s)
• Refrigerate and serve accordingly.

Notes and tips

• Make sure to leave the drink to refrigerate prior to serving.
• This drink should last for a few days refrigerated (I haven't stored it longer than that).
• Use plant based milk that is neutral in taste, I don't recommend using coconut milk because it is very overpowering.
• This is the link to my homemade Vegan Condensed Milk which is made from almond milk.
• The amount of puncheon is subjective, I used up to 11/2 cups, you may want to add more or less.

More drink recipes to try

• Ponche De Creme (Dairy Free/Cooked Version)
• Caribbean Chilli Chocolate Tea
• Sorrel Drink
• Haitian Cremas
• Non Alcoholic Mulled Wine
• Vegan Coquito 
• Jamaican Ginger Beer

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