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Ponche De Crème (Dairy Free)

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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.

 
Overhead shot of two glasses of creme

**Are you looking for some exclusive Caribbean recipes for Christmas? If so, don't forget to check out my seasonal e-book entitled "Ingredients you need for ponche de creme (dairy free)
  • 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 Cinnamon sticks resting on two drinks

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

steps 1-2 whisking eggs and heating the almond milk
  • 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.
steps 3-4 tempering the eggs with warm almond milk
  • 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.
steps 5-7 adding bitters, nutmeg and condensed milk
  • 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
  • Back lit shot of drinks

More winter drinks to try

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Two glasses of ponche de creme with cinnamon sticks on top.

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
Cook Time: 20 minutes
Total Time: 40 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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More Caribbean Dishes

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Chad says

    Why doesn't it suggest the amount of rum to add?

    These instructions are rambling and unorganized.

    Reply

    • Charla says

      The amount of rum added is at the readers discretion which is added last (to taste). I'm not sure how the instructions are rambling or unorganized. There are pictures that support the recipes and a sub heading for the vegan option. If you could clarify which parts you are unsure about then I am more than happy to help.

      Reply

  2. Niketta says

    5 stars
    Hi Charla, I am a Caribbean girl, from Trinidad and I love Ponche de Creme it is indeed one of our most delicious festive drink ! I grew up making it as well, however I no longer consume milk and was looking for a dairy free version. Thanks so much can't wait to try it.

    Reply

    • Charla says

      Hi Niketta and welcome. I hope you enjoy this version and feel free to reach out to me if you have any questions.

      Reply

  3. Jessica Formicola says

    5 stars
    I've never tried ponche de creme, but man oh man does this look amazing! I can't wait to try it!

    Reply

    • Charla says

      Thank you Jessica and enjoy!!

      Reply

  4. Sisley White says

    5 stars
    I've never heard of this before but it's an incredible mix of flavours. Like an eggnog with style. Absolutely yum.

    Reply

    • Charla says

      Eggnog with style. I like that description!

      Reply

  5. rika says

    5 stars
    I love that this ponche de creme is dairy-free! The nutmeg is one of my favorite spices too.

    Reply

    • Charla says

      I'm so glad to hear that Rika

      Reply

  6. Rebecca says

    5 stars
    ohhh what a great recipe! it's so creamy and comforting

    Reply

    • Charla says

      Thanks Rebecca

      Reply

  7. Andrea Metlika says

    5 stars
    OH does this sound yummy! We love a good Holiday cocktail!

    Reply

    • Charla says

      Yes, most definitely!!

      Reply
5 from 7 votes (1 rating without comment)

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