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–+ servings
Renee Robley

Peanut Ponche de Crème

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A creamy, egg-free peanut ponche de crème made with peanut butter, condensed milk, spices, bitters, and rum. An easy twist on the classic Trinidad Christmas drink.
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Prep Time 10 minutes
Chill time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Drinks
Cuisine: Caribbean, Caribbean Influenced
Ingredients Method Notes

Ingredients
  

  • 1 12-ounce can evaporated milk
  • ¼ cup plus 2 tablespoons creamy peanut butter
  • ½ cup plus 2 tablespoons sweetened condensed milk
  • ½ tablespoon mixed essence
  • ½ tablespoon Angostura bitters
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • ¾ cup rum

Method
 

  1. 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.
  2. Add the milk and seasonings. Add the condensed milk, mixed essence, Angostura bitters, nutmeg, and cinnamon. Blend again until well combined.
  3. Add the rum. Pour in the rum and blend again just until everything is combined.
  4. 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.
  5. 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

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