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    BLANK » Recipe Index » Caribbean Dishes

    Ponche de creme (Dairy free)

    Last Updated January 8, 2023. Published December 16, 2019 By Charla 14 Comments

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    This ponche de creme recipe is a dairy free and cooked version of a deliciously creamy Trinidad and Tobago Christmas beverage.

    A dairy free version of Trinidad and Tobago's ponche de creme (aka Caribbean eggnog)

    Overhead shot of two glasses of creme

    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.

    The definition

    Also known as ponche 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

    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

    The alcohol and dairy free *disclaimer*

    Let's talk about MY version of this recipe. First of all this recipe is adapted because not everyone drinks alcohol.

    Others maybe driving or afflicted with liver/kidney disease and furthermore children can enjoy the recipe too.

    The ONLY alcohol content in this recipe is from the angostura bitters which is 2 teaspoons and this is a VERY tiny amount and no different from using liquidized vanilla so I hardly think the recipe is contradicting itself.

    Alcohol free simply means not adding a large volume of alcohol (if any) that may get you boozy.

    A dairy free, plant based version of Trinidad and Tobago's ponche de creme (aka Caribbean eggnog)

    Plus, by not adding angostura bitters would be culturally insensitive to my fellow Caribbean neighbours and I'm definitely NOT trying to be disrespectful just merely offering alternative solutions for some of your favourite recipes.

    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.

    What about if I want to add any alcohol?

    If you are adding alcohol, you can choose whether or not you want to temper the eggs first because of the high rum content

    First whisking the eggs with the peel then add the remaining ingredients and strain off the peel then stir in the rum.

    Cinnamon sticks resting on two drinks

     Ingredients you will need

    • Eggs
    • Almond milk
    • Vegan condensed milk
    • Angostura bitters
    • Lime peel
    • Nutmeg
    • Rum/essence (depending on which version you make)

    Dairy free condensed milk - homemade or where to buy it

    You can do either of the following

    • Make your own homemade coconut condensed milk
    • Here is where you can purchase dairy free condensed coconut milk 

    For the homemade option then you need;

    • 2 cans of full fat coconut milk (14oz/400ml)
    • 1 cup of unrefined syrup (agave, maple, coconut nectar)

    You will need to bring the coconut milk and syrup to the boil while stirring then reduce, simmer on medium/low and stir for 35-40 minutes.

    The condensed milk will thicken slightly during the given time and continue to as it cools down especially if left overnight (which I recommend).

    When I made this recipe the volume of liquid didn't recede at all it just thickened up. Keep an eye on the volume while you are making it, you may need to adjust (have an extra ½ cup of milk on standby).

    If this is too overwhelming then simply purchase a couple of cans of the ready made condensed milk instead.

    How to make ponche de creme

    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.
    • Keep the drink refrigerated and consume within 5 days
    • For the vegan version you don't need to use lime peel.
    • For best results, I recommend using the cashew nuts in place of eggs (I've tried this method) for a creamy consistency.
    • Back lit shot of drinks

    Vegan or eggless alternative

    There are 3 options to choose from but I have only tried the cashew nuts version BUT a lot of people swear by pumpkin or chia/flax eggs.

    • Pumpkin
    • Chia or flax eggs 
    • Cashew nuts (I've tested this method, I recommend it for its creaminess)

    Winter drinks you may like

    • Jamaican Hot Chocolate 
    • Haitian Cremas
    • Coquito Drink
    • Vegan Irish Cream
    • Sorrel Drink
    • Vegan Orange Hot Chocolate
    • Pumpkin Spice Drink

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Ponche de creme

    A dairy free version of Trinidad and Tobago's ponche de creme (Caribbean Eggnog)
    5 from 7 votes
    Print Pin Rate
    Course: Drink
    Cuisine: Trinidadian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 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 see notes for recipe/options(950ml)
    • 2 teaspoon angostura bitters
    • 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

    Vegan version

    • Add 3 flax or chia eggs or use ½ cup of soaked cashew nuts (discard the water from the cashew first) to a high speed blender.
    • Add the bitters, condensed milk and almond milk and nutmeg
    • Blitz into a smooth consistency
    • Add the rum/essence (to taste) if you are using then refrigerate

    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 of the dairy free condensed milk options (storebought 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.
    • Keep the drink refrigerated and consume within 5 days.
    • For the vegan version you don't need to use lime peel.
    • For best results, I recommend using the cashew nuts in place of eggs (I've tried this method) for a creamy consistency.

    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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

    **Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same.**

    « Gluten Free Butternut Squash Bread
    Caribbean Winter Recipes »
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    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.

    Reader Interactions

    Comments

    1. Chad

      November 25, 2021 at 1:07 am

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

      These instructions are rambling and unorganized.

      Reply
      • Charla

        November 25, 2021 at 5:09 am

        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

      December 31, 2020 at 11:15 pm

      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

        December 31, 2020 at 11:27 pm

        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

      December 23, 2020 at 11:01 pm

      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

        December 23, 2020 at 11:23 pm

        Thank you Jessica and enjoy!!

        Reply
    4. Sisley White

      December 23, 2020 at 9:41 pm

      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

        December 23, 2020 at 9:49 pm

        Eggnog with style. I like that description!

        Reply
    5. rika

      December 23, 2020 at 8:21 pm

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

      Reply
      • Charla

        December 23, 2020 at 9:18 pm

        I'm so glad to hear that Rika

        Reply
    6. Rebecca

      December 23, 2020 at 7:44 pm

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

      Reply
      • Charla

        December 23, 2020 at 7:46 pm

        Thanks Rebecca

        Reply
    7. Andrea Metlika

      December 23, 2020 at 7:35 pm

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

      Reply
      • Charla

        December 23, 2020 at 7:39 pm

        Yes, most definitely!!

        Reply

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    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. Learn more about me

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