Ponche De Crème (Dairy Free)

Learn how to make ponche de creme (aka punch ah creme) dairy free and cooked version (no raw eggs) of a deliciously creamy Trinidad and Tobago Christmas beverage.

**Are you looking for some exclusive Caribbean recipes for Christmas? If so, don't forget to check out my seasonal e-book entitled "The Caribbean Holiday Recipe Cookbook" - Purchase your copy today**

Christmas is that time of year where the majority of people are preparing various food and drinks. This is usually to cater to a large crowd.

I just had to share this Caribbean Christmas drink with you all. It's very very simple to make, tasty and suitable for those who either don't drink cows milk or are afflicted with lactose intolerance.

Don't forgot to check out my vegan version of Ponche de Creme

The definition

Ponche de creme sometimes referred to as punch ah creme is an alcoholic festive drink that consists of evaporated milk, condensed milk, eggs, lime zest, angostura bitters, grated nutmeg, and plenty of rum (usually puncheon rum/white oak).

The eggs are typically whisked along with the lime to remove the freshness then the evaporated and condensed milk are added followed by the bitters, spice and rum of your choice.

The drink is also consumed in Venezuela and known by the name of ponche crema.

If you like Trinidadian recipes check out my Trinidadian Dhal, also my Trinidad Corn Soup and chokas - Tomato and Baigan

Ingredients you will need

• Eggs - You will need large eggs, crack them and remove the membrane first!
• Almond milk - To make this drink dairy free I personally like to use almond milk because it has a neutral taste.
• Vegan condensed milk - I use my homemade condensed milk.
• Angostura bitters - A common ingredient found in many Trinbago recipes.
• Lime peel - An important ingredient in ponche ah creme
• Nutmeg - This spice is used to enhance the taste.
• Rum or essence - Puncheon/white oak or rum essence/flavouring for a non alcoholic version.

Preparation (with or without the alcohol)

This recipe caters to the following people

• Those who are seeking a dairy free version WITHOUT the alcohol
• Those who are seeking a dairy free version WITH the alcohol

There are a number of reasons as to why some people choose to omit alcohol from their lifestyle which is why this recipe has two options;

• You might be the designated driver who chooses not to drink so you can take others home.
• Lifestyle choice - you just don't care for consuming alcohol
• Don't like the taste of alcohol
• Recovering alcoholic
• Lifestyle reasons - disease or pregnancy
• You want children and other people .i.e the elderly to enjoy the drink too

These are just a few reasons as to why someone may not want to consume alcohol.

Don't forget to check out my article in respect to how to stay healthy over the Christmas period.

Pasteurizing cooked version

Typically in a recipe such as this one, the alcohol content would neutralize any bacteria from the raw egg.

However for this non alcoholic version I actually place the milk/egg mixture on the stove top on low heat and bring the temperature up to 160F (71c) and whisk in the eggs (this is called tempering).

Even though the risk of salmonella is relatively low, you simply cannot afford to take that risk.

Especially if vulnerable groups of people such as small children or pregnant women are drinking ponche de creme.

The steps

• Place the eggs in a medium sized bowl along with the lime peel and whisk the eggs by hand and set aside.
• Use a slotted spoon to remove and discard the lime peel.
• Place the almond milk in a saucepan on low heat, constantly stirring until the milk becomes hot and steaming (DO NOT BOIL THE MILK). You want the milk to reach 160f (71c) use a thermometer if you need to or have one.

• Remove the saucepan from the stove and very slowly pour the milk into the eggs while whisking briskly (this is called tempering). Do this slowly so the eggs don't scramble.
• Once the milk has been mixed in return the egg/milk mixture back on the stove on low heat and continue to whisk for about 2 minutes.

• Remove the saucepan from the stove and allow to cool down before stirring in the dairy free condensed milk, angostura bitters, nutmeg and rum/essence if you are using.
• Strain the liquid and store in a jar/glass bottle and refrigerate overnight.

Notes and tips

• If you are adding alcohol but want to cook the eggs first then follow the recipe as instructed and add the rum last.
• Choose whichever dairy free condensed milk option (store bought or homemade) is easiest for you.
• For best results leave to infuse overnight, refrigerate and serve the next day
• If you are making the dairy free condensed milk I would recommend making it the day before so that it thickens up nicely.
• Homemade condensed milk tends to have a dark hue so don't be alarmed if your drink looks darker than how it normally would.
• This is the recipe that you need for my homemade Vegan Condensed Milk.
• Keep the drink refrigerated and consume within 5 days

More winter drinks to try

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Ponche De Crème (Dairy Free)

Learn how to make ponche de creme (aka punch ah creme) dairy free and cooked version (no raw eggs) of a deliciously creamy Trinidad and Tobago Christmas beverage.

5 from 7 votes

Print Pin Rate

Course: Drink

Cuisine: Trinidadian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 705kcal

Author: Charla

Ingredients

• ▢ 6  large eggs cracked with the membranes removed (cuts the rawness)
• ▢ 3 cups almond milk (710ml)
• ▢ 4 cups dairy free condensed milk (950ml)
• ▢ 2 teaspoon angostura bitters (10g)
• ▢ Lime peel
• ▢ fresh nutmeg to taste approx ½ teaspoon dried
• ▢ rum/rum essence (if you are using, to taste) puncheon rum/white oak

Instructions

• Place the eggs in a medium sized bowl along with the lime peel and whisk the eggs by hand and set aside.
• Use a slotted spoon to remove and discard the lime peel.
• Place the almond milk in a saucepan on low heat, constantly stirring until the milk becomes hot and steaming (DO NOT BOIL THE MILK). You want the milk to reach 160f (71c) use a thermometer if you need to or have one.
• Remove the saucepan from the stove and very slowly pour the milk into the eggs while whisking briskly (this is called tempering). Do this slowly so the eggs don't scramble.
• Once the milk has been mixed in return the egg/milk mixture back on the stove on low heat and continue to whisk for about 2 minutes.
• Remove the saucepan from the stove and allow to cool down before stirring in the dairy free condensed milk, angostura bitters, nutmeg and rum/essence if using.
• Strain the liquid and store in a jar/glass bottle and refrigerate overnight

Notes

• If you are adding alcohol but want to cook the eggs first then follow the recipe as instructed and add the rum last.
• Choose whichever dairy free condensed milk option (store bought or homemade) is easiest for you.
• For best results leave to infuse overnight, refrigerate and serve the next day
• If you are making the dairy free condensed milk I would recommend making it the day before so that it thickens up nicely.
• Homemade condensed milk tends to have a dark hue so don't be alarmed if your drink looks darker than how it normally would.
• This is the recipe that you need for my homemade Vegan Condensed Milk.
• Keep the drink refrigerated and consume within 5 days

Nutrition

Calories: 705kcal | Carbohydrates: 120g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 189mg | Sodium: 429mg | Potassium: 72mg | Fiber: 1g | Sugar: 118g | Vitamin A: 748IU | Vitamin C: 3mg | Calcium: 688mg | Iron: 1mg

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