Ponche de Crème

Name: Ponche de Crème
Cuisine: Trinidadian
Ingredients: 6 large eggs; Finely grated zest of 1 lime; 2 cans (12 oz / 354 ml each) evaporated milk; 1 can (14 oz / 397 g) sweetened condensed milk; 1 tsp vanilla essence; 1 tsp Angostura aromatic bitters; ½ tsp grated nutmeg, plus more to serve; 1 cup (240 ml) white or amber rum, or to taste; Crushed ice, to serve

Trinidad and Tobago’s creamy Christmas punch of eggs, milk, rum, Angostura bitters and nutmeg. This version cooks the eggs gently for safety.

Drinks

2 hr 30 min est.
Serves 12
Medium

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Trini

13 October 2026

Ponche de crème is the Christmas drink: a rich, creamy punch of eggs, condensed and evaporated milk, rum, a few dashes of Angostura aromatic bitters and plenty of grated nutmeg, served over crushed ice.

Traditionally the eggs are beaten raw with lime peel. This recipe cooks them gently with the milk into a light custard instead, which makes it safe to keep and to share, without changing the taste.

It contains alcohol. For a version children can drink, leave out the rum; it is still rich and festive.

The recipe

Ponche de Crème

Prep: 15 min
Cook: 15 min
Chilling: 2 hr
Total: 2 hr 30 min
Serves: 12
Makes: About 6 cups (1.4 litres)

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

6 large eggs
Finely grated zest of 1 lime
2 cans (12 oz / 354 ml each) evaporated milk
1 can (14 oz / 397 g) sweetened condensed milk
1 tsp vanilla essence
1 tsp Angostura aromatic bitters
½ tsp grated nutmeg, plus more to serve
1 cup (240 ml) white or amber rum, or to taste
Crushed ice, to serve

Method

Cook the base

Whisk the eggs with the lime zest in a heatproof bowl until smooth.
Heat the evaporated milk in a pot until steaming, but not boiling.
Pour the hot milk slowly into the eggs, whisking all the time.
Return the mixture to the pot over low heat. Cook, stirring constantly, for 5 to 8 minutes, until it thickens enough to coat the back of a spoon and reaches 160°F (71°C). Don't let it boil, or the eggs will scramble.
Strain into a jug and leave to cool.