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Ponche de Creme is Trinidad’s answer to eggnog, and it does not come to play. It’s creamy, spiced, a little citrusy from the lime zest, and the puncheon rum gives it that signature fire. Serve it ice cold and let the smooth, boozy richness speak for itself.
If you like this drink, you’ll love Cremas (Haitian Kremas).
Key Ingredients for Ponche De Creme
- Eggs – Form the base of the drink, giving it richness and body.
- Heavy Cream – Makes it extra velvety and smooth.
- Lime Zest – Adds a subtle citrus brightness that balances the cream.
- Evaporated & Sweetened Condensed Milk – Give the drink that creamy, sweet backbone.
- Angostura Bitters – Adds depth, spice, and that Trini signature flavor.
- Nutmeg & Cinnamon – Warm, aromatic, and essential to that holiday vibe.
- Vanilla Extract – Rounds everything out with soft sweetness.
- Puncheon Rum – Traditional high-proof Caribbean rum that gives this drink its bold, spirited kick.
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Ponche De Creme
Ingredients
- 5 eggs, large
- ¾ cup heavy cream
- Zest of half a lime
- 7 oz evaporated milk, half a can
- 1 can sweetened condensed milk
- ½ tsp Angostura bitters
- ½ tsp nutmeg, Freshly grated
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
- ½ – 1 cup puncheon rum, or any white rum like Angostura, Fernandes, White oak
Instructions
- Fill a small or medium saucepan a quarter way with water. Bring this to a boil then a gentle simmer on low.
- In a glass or stainless steel heat proof bowl whisk together the eggs. Place the bowl over the simmering water so it’s sitting on top of the saucepan but the bowl should not be touching the water. Whisk the heavy cream and lime zest in with the eggs and keep whisking for about 3 minutes. This is to temper the eggs. You have to keep whisking so the eggs do not become scrambled eggs.
- After the 3 minutes have passed, strain this mixture into a blender or large mixing bowl. Add the evaporated milk, condensed milk, bitters, nutmeg, cinnamon, vanilla extract and puncheon rum. Mix this together until smooth and incorporated.
- Store in an airtight container or bottle and refrigerate. It will last in the fridge 2-4 weeks.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Commonly Asked Questions
Puncheon rum is high-proof Trinidad white rum, traditionally used in Ponche de Crème for its bold, distinctive taste.
Tempering gently cooks the eggs so the drink is safe to consume and has a smooth texture without scrambling.
It keeps well for 2-4 weeks if stored in airtight bottles. Shake before serving.
How to make Ponche De Creme
- Set up a double boiler: Fill a saucepan a quarter full with water and bring to a boil. Reduce to a gentle simmer.
- Temper the eggs: In a heatproof bowl (glass or stainless steel), whisk eggs. Place the bowl over the simmering pot (without touching the water). Add cream and lime zest, whisking constantly for 3 minutes to gently cook and temper the eggs.
- Strain and blend: Remove from heat and strain into a blender or large bowl. Add evaporated milk, condensed milk, bitters, nutmeg, cinnamon, vanilla, and rum. Blend or mix until smooth.
- Chill and serve: Pour into bottles or a pitcher and chill thoroughly before serving. Best served cold.
