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.
Nutrition
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
