This ponche de creme recipe is a dairy free and cooked version of a deliciously creamy Trinidad and Tobago Christmas beverage.
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 a 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 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.
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.
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 into 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 a small children or pregnant women are drinking ponche de creme.
What about if I want to add any alcohol?
If 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 adding the remaining ingredients and straining off the peel and stirring in the rum.
Ingredients you will need
- Eggs
- Almond milk
- Vegan condensed milk
- Angostura bitters
- Lime peel
- Nutmeg
- Rum (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
If making 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 as you are making it as you may need to adjust (have an extra 1/2 cup of milk on standby).
If this is too overwhelming then simply purchase a couple of cans of the ready made stuff instead.
How to make ponche de creme
- 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 and 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 if using.
- Strain the liquid and store in 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 of the dairy free condensed milk options (storebrought 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
Vegan or eggless alternative
I personally haven’t tried this myself but you can use
- Pumpkin
- Chia or flax eggs
Winter drinks you may like
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Ponche de creme
Ingredients
- 6 large eggs cracked with the membranes removed (cuts the rawness)
- 3 cups almond milk 600ml
- 4 cups dairy free condensed milk see notes for recipe/options(800ml)
- 2 tsp angostura bitters
- Lime peel
- fresh nutmeg to taste approx 1/2 tsp dried
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 and 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 if using.
- Strain the liquid and store in 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 of the dairy free condensed milk options (storebrought 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
Nutrition
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