Trinidad Ponche de Creme (Punch ah Creme)

Trinidad ponche de creme, also known as punch ah creme, is our answer to eggnog, but stronger, creamier, and way more festive. This traditional Christmas drink is made with condensed milk, eggs, rum, lime, cinnamon, nutmeg, and Angostura bitters. If Christmas had a flavor, this would be it.

This is the drink we bring out for the special ones. The friends and family who come paranging, spreading music and Christmas cheer throughout the neighborhood. It’s like a prized possession, passed around with pride and guarded with a watchful eye. Over the years, plenty of new flavors have popped up, but this original version is the one that started it all.

What is ponche de creme?

It is a traditional Trinidad and Tobago Christmas drink made with eggs, condensed milk, rum, lime, and warm spices. It’s often compared to eggnog, but the lime adds a bright citrus note while Angostura bitters gives the drink another layer of spice and balances some of the sweetness.

You may also hear it called punch ah creme or punch a creme in Trinidad. However you say it, you’ll find bottles making an appearance throughout the Christmas season, especially when friends and family come by to lime or parang.

Why you’ll love ponche de creme

Rich, creamy, spiced, and definitely not shy on the rum, this drink is made for Christmas gatherings. You can make a batch ahead of time, bottle it, and have it ready whenever somebody decides to pass through.

Serve it alongside pastelles and black cake, and you’ve got yourself the ultimate Trini Christmas trifecta.

How to make ponche de creme

Ingredients needed

You only need a handful of ingredients to make traditional drink.

• For the creamy base: Eggs give the ponche its richness and body, while sweetened condensed milk makes it creamy and adds the sweetness.
• For the flavor: Lime peel adds a fresh citrus note, while cinnamon and freshly grated nutmeg bring the warm spices. Angostura aromatic bitters add another layer of spice and help balance the sweetness.
• For the rum: I usually use Puncheon Rum or Trinidad White Oak. Wray & Nephew is another option when I can’t find either of those.
• For the lime infusion: Pour boiling water over the lime peel and let it steep for about 10 minutes before adding the infused water to the ponche.

Instructions

1. Steep the lime peel: Place the lime rind in a small bowl or cup. Pour boiling water over it and let it steep for about 10 minutes.
2. Beat the eggs: Crack the eggs into a large bowl one at a time, then beat until light and fluffy. You can use a blender, hand mixer, or mix everything in a large container by hand.
3. Add the remaining ingredients: Mix in the condensed milk, rum, cinnamon, nutmeg, and Angostura bitters.
4. Add the lime infusion: Strain the lime-infused water into the mixture, discarding the rind, and mix everything thoroughly until well combined.
5. Bottle the ponche: Pour into clean bottles. If you’re reusing bottles, sterilize them with hot water first and allow them to drain. I also reuse the empty rum bottle.
6. Serve: Shake well before serving, then pour over crushed ice.

Tip: Swish a little of the rum around inside the condensed milk tins before adding it to the mixture to get every last bit out.

Optional: Strain the finished ponche de creme through a fine-mesh sieve before bottling for a smoother texture.

Storage and shelf life

In my family, ponche de creme is traditionally poured into clean, sterilized bottles and stored at room temperature. I’ve personally kept bottles in my cupboard for extended periods, including bottles from one Christmas to the next.

Because this traditional recipe contains uncooked eggs, I recommend using pasteurized eggs if raw eggs are a concern for you. You can also keep your ponche de creme refrigerated if you prefer.

Give the bottle a good shake before serving, as the mixture may settle or separate slightly while stored.

How to serve ponche de creme

Give the bottle a good shake, then serve ponche de creme chilled or poured over crushed ice. A little freshly grated nutmeg on top is always a nice touch.

For the full Christmas spread, serve it with ponche de creme pound cake or a slice of Trinidad sweet bread. You can also use leftover ponche de creme in desserts like cheesecake or bread pudding.

Ponche de creme variations

Once you’ve made the classic version, there are plenty of ways to switch up the flavors. Try my pumpkin ponche de creme for an eggless version, coconut ponche de creme for a coconut twist, or Haitian cremas for another Caribbean Christmas favorite.

FAQs

Recipe

Renee Robley

Ponche de Creme (Punch ah creme)

5 from 2 votes

This Trinidad ponche de creme recipe is a creamy Christmas drink made with condensed milk, eggs, white rum, lime, warm spices, and Angostura bitters. Serve it chilled over crushed ice for a true Trini Christmas favorite.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 bottles

Course: Drinks

Cuisine: Caribbean

Calories: 181

Ingredients Method Nutrition

Ingredients

  

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• 9 eggs
• 5 tins condensed milk 14 ounces each
• 1 bottle white rum 750 ml
• 1 green lime rind
• ½ teaspoon cinnamon
• 1 teaspoon grated nutmeg
• 3-4 dashes Angostura bitters
• ½ cup boiling water

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Method

 

1. Place the lime rind in a small bowl or cup. Pour the boiling water over it and let steep for about 10 minutes.
2. Beat the eggs until light and fluffy.
3. Add the condensed milk and mix until well combined.
4. Add the white rum, cinnamon, nutmeg, and Angostura bitters. Mix well.
5. Strain the lime-infused water into the mixture, discarding the lime rind. Mix again until everything is thoroughly combined.
6. Pour the ponche de crème into clean bottles. If reusing bottles, sterilize them with hot water first and allow them to drain. You can also reuse the empty rum bottle.
7. Serve over crushed ice.

Nutrition

Calories: 181kcal

Recipe Printed From ThisBagoGirl.com

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