Go Back
+ servings

Ponche de creme

A dairy free version of Trinidad and Tobago's ponche de creme (Caribbean Eggnog)
Course Drink
Cuisine Trinidadian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 705kcal
Author Charla


  • 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 (if you are using, to taste) puncheon rum/white oak


  • 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

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 (to taste) if you are using then refrigerate


  • 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.
  • 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.


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