Peanut Ponche de Crème
Peanut ponche de crème is a creamy, nutty twist on the classic Trinidad Christmas drink. Made with peanut butter, evaporated and condensed milk, warm spices, bitters, and rum, it has plenty of peanut flavor while still tasting like ponche de crème.
This version is also egg-free and incredibly easy to make. Just blend everything together, chill, and serve.
What is peanut ponche de crème?
Peanut ponche de crème is a flavored variation of traditional Trinidad ponche de crème, a popular drink served during the Christmas season. The classic version is made with milk, eggs, spices, bitters, and rum, and has inspired flavored variations like coconut and pumpkin ponche de crème.
I think of this version as a mix between ponche de crème and peanut punch. You get that creamy peanut flavor from the peanut butter, along with the spices, bitters, and rum you expect in ponche de crème. My recipe is also egg-free, similar to my pumpkin ponche de crème, so there is no cooking involved.
What you’ll need
- Evaporated and condensed milk: Evaporated milk makes up the creamy base of the ponche de crème, while condensed milk adds sweetness and a little more richness.
- Peanut butter: Use creamy peanut butter so it blends smoothly into the drink. It gives the ponche de crème its peanut flavor and adds body.
- Rum: Rum gives the ponche de crème its boozy kick and also helps balance the thickness from the peanut butter.
- Mixed essence and Angostura bitters: These add some of the familiar flavors you expect in Trinidad-style ponche de crème.
- Nutmeg and cinnamon: A little of each adds warm spice without overpowering the peanut flavor.
How to make peanut ponche de crème
- Blend the peanut butter and evaporated milk. Add the evaporated milk and creamy peanut butter to a blender. Blend until the peanut butter is completely incorporated and the mixture is smooth.
- Add the milk and seasonings. Add the condensed milk, mixed essence, Angostura bitters, nutmeg, and cinnamon. Blend again until well combined.
- Add the rum. Pour in the rum and blend again just until everything is combined.
- Pour and chill. Transfer the peanut ponche de crème to a bottle or covered container and refrigerate until thoroughly chilled. Don’t worry if the mixture seems a little thin at this point. It will thicken as it sits in the refrigerator.
- Mix before serving. Once chilled, shake the bottle well or stir the ponche de crème before serving.
- Serve cold. Pour into glasses and serve chilled or over ice.
Tips for the best peanut ponche de crème
Don’t worry if it looks thin at first. The ponche de crème will be thinner immediately after blending, but the peanut butter causes it to thicken as it sits in the refrigerator. Give it time to chill before deciding whether the consistency is right.
Blend the peanut butter first. Blend the peanut butter with the evaporated milk until completely smooth before adding the condensed milk and remaining ingredients. I find it’s easier to get the peanut butter completely incorporated while the mixture is still thin.
Make ahead and storage
Peanut ponche de crème is a good drink to make ahead. I recommend making it at least several hours before you plan to serve it, or the day before, so it has plenty of time to chill.
Store the ponche de crème in a clean, tightly covered bottle or container in the refrigerator. Give it a good shake or stir before serving, especially after it has been sitting.
Ways to use leftover ponche de crème
If you have some ponche de crème left after the holidays, don’t let it go to waste. You can use it to add that creamy, spiced flavor to desserts like my ponche de crème pound cake, ponche de crème cheesecake or ponche de crème bread pudding.
Frequently asked questions
This version does not. Unlike traditional Trinidad ponche de crème, which is commonly made with eggs, this peanut version gets its creamy texture and body from peanut butter, evaporated milk, and condensed milk.
I recommend creamy peanut butter because it blends easily with the evaporated milk and gives the drink a smooth consistency.
Yes. This recipe makes about 3 cups of peanut ponche de crème and can easily be doubled if you’re making it for a larger gathering or for Christmas entertaining.
That’s normal. Peanut ponche de crème thickens as it sits in the refrigerator. Give it a good shake or stir before serving.
More creamy Caribbean drinks to try
If creamy Caribbean drinks are your thing, try my rum cream or cassava punch next. For something without alcohol, my beetroot punch and pumpkin punch are other easy options.
If you try this peanut ponche de crème, let me know how it turned out! Leave a comment and rating below, and don’t forget to share it with someone who would love a glass too.
Recipe
Peanut Ponche de Crème
Ingredients
Method
- Blend the peanut butter and evaporated milk. Add the evaporated milk and peanut butter to a blender. Blend until completely smooth and the peanut butter is fully incorporated.
- Add the milk and seasonings. Add the condensed milk, mixed essence, Angostura bitters, nutmeg, and cinnamon. Blend again until well combined.
- Add the rum. Pour in the rum and blend again just until everything is combined.
- Pour and chill. Transfer the peanut ponche de crème to a clean bottle or covered container. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
- Mix and serve. Shake the bottle well or stir before serving. Serve chilled or over ice.
Notes
- Consistency: The ponche de crème thickens considerably as it chills, so don’t add extra peanut butter just because it looks thin immediately after blending.
- Make ahead: For the best texture and flavor, make the ponche de crème several hours ahead or the day before serving.
- Larger batch: This recipe makes about 3 cups and can easily be doubled.
Recipe Printed From ThisBagoGirl.com
