Ponche De Creme (Punch ah Creme)

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Ponche de creme (also known as punch ah creme) is the Caribbean’s answer to eggnog—but make it stronger, creamier, and way more festive. This iconic holiday drink from Trinidad and Tobago is rich, spiced, and full of cheer, made with a boozy blend of milk, eggs, and warm aromatics like cinnamon and nutmeg. If Christmas had a flavor, this would be it.

Glasses of ponche de creme with a cinnamon stick on top with a red napkin.

This drink is what people bring out for the special ones—the friends and family who come paranging, spreading music and joy throughout the neighborhood. It’s like a prized possession, passed around with pride and guarded with a watchful eye. Over the years, new flavors have popped up, but this plain version? This is the original greatness that gave birth to all the others.

Table of Contents

What is ponche de creme

People often compare it to eggnog, but let’s be honest: this is eggnog’s more glamorous cousin. Ponche de creme adds a citrus twist from lime peel and a unique depth from Angostura bitters—two ingredients that take it from good to unforgettable.

Why you’ll love ponche de creme

This creamy concoction is more than just a drink—it’s a holiday tradition. Whether you’re welcoming guests or just pouring a quiet glass for yourself, this is the bottle that gets locked up in the fridge to protect it from overenthusiastic sampling.

Pair it with pastelles and black cake, and you’ve got yourself the ultimate Caribbean Christmas trifecta.

How to make ponche de creme

Ingredients neededd

Let’s break it down by purpose:

Ingredients for making original ponche de creme.

The Creamy Base

Eggs (for structure and richness)
Sweetened condensed milk (sweetness and creaminess)

Flavor Boosters

Lime peel (adds a fresh citrus note)
Ground cinnamon and grated nutmeg (warm, cozy spices)
Angostura aromatic bitters (for balance and complexity)

The Spirit

A strong bottle of rum (puncheon or overproof preferred)

The Steeping Liquid

Hot water (to extract flavor from the lime peel)

Instructions

Prep the lime peel: Peel a lime and steep the rind in hot water to extract the oils and flavor.
Beat the eggs: Crack eggs into a bowl one at a time to avoid spoiling the batch. Beat until fluffy. A blender works great for this.
Mix: Add condensed milk, lime water, and rum to the eggs. Mix until fully combined.
Spice it up: Add bitters, grated nutmeg, and cinnamon. Stir well.
Bottle: Pour the mixture into sterilized glass bottles. You can use the empty rum bottle plus two more 750ml bottles or mason jars.

Optional: Strain through a mesh sieve for a smoother texture.

Glasses of ponche de creme on a brown background with a cinnamon stick and slice of lime.

Storage and Shelf Life

Ponche de creme does not need to be refrigerated thanks to the high alcohol content, which preserves the drink. Store in sterilized bottles or jars. Some families keep it unrefrigerated for months without issue

Pro Tip: Swish a bit of rum in your condensed milk cans to get every last drop of that sweet goodness.

How to Serve It

On the rocks (over crushed ice)
With a slice of ponche de creme pound cake or sweet bread.
Mixed into cheesecake or holiday French toast (trust me on this)

Variations to Try

Love this version? Get creative with:

Pumpkin ponche de creme (eggless!)
Coconut ponche de creme
Cremas (Haitian version with a coconut twist)

Ponche de crème inspired recipes

Looking for more ways to enjoy this holiday favorite?

Try my Ponche de Creme Pound Cake, or keep an eye out for the upcoming Ponche de Creme ice cream.

And yes, I’m seriously thinking of a Ponche de Creme Cheesecake too—because clearly, we’re not done making this drink a dessert superstar!

Frequently Asked Questions

Does it spoil because of the raw eggs?

Nope. The rum acts as a preservative. Many households store ponche de creme for months—even over a year.

What’s the best rum to use?

I use puncheon rum (75% alcohol), and my sister uses Zaya (around 80%). Any high-proof rum works well.

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