PONCHE DE CREME—CARIBBEAN EGGNOG
Almost wherever winter holidays are celebrated, there’ll be some sort of boozy, creamy, eggnog-like celebratory drink. The Caribbean is definitely no exception. Local spirits, island spices and often a taste of citrus, depends which island, provides a lot of cheer.
Using raw eggs is no longer very common—so some careful heating and mixing is well worth the time. Add a bit of whole milk to thin mixture if desired.
This recipe serves 6, but can be easily adapted to serve from 4 to 40—just keep the ratios constant. More or less booze, spices and flavorings—all to taste. Happy New Year!!!
- 7 egg yolks
- 3 cups ½ and ½
- 1 ½ cup heavy cream
- ½ cup dark brown sugar
- 1-14 oz can sweetened condensed milk
- 1/2 cup dark rum
- 1/2 cup bourbon
- thin strips of lime zest from ½ lime
- 1 tsp vanilla
In the top of a double boiler whisk egg yolks and brown sugar until thick. Add ½ and ½, heavy cream and lime strips. Heat carefully over water in double boiler, whisking occasionally, until dairy mixture reaches 160’. Scoop some of the hot mixture into the beaten eggs and stir—then very carefully drizzle the egg mixture into cream, whisking constantly. Add sweetened condensed milk, vanilla and spices—whisk to fully combine then remove from heat. Remove from double boiler and cool mixture a little—then carefully drizzle in the spirits and mix well. Remove lime strips. Finish cooling, then store in covered glass jars in fridge until ready to use.
The Kitchen Hive