Trinidad & Tobago’s #1 Drink Blog

Trinidad and Tobago’s #1 Drink Blog

Ponche a Crème

Ponche a Crème


6 eggs
1 lime peel
3 cans Evaporated milk
1 ½ cans Condensed milk
1 tsp Angostura Aromatic Bitters
1 tsp Grated nutmeg
1 tsp Cinnamon
1 cup Puncheon rum   


Beat egg and lime peel until light and fluffy.

Add evaporated milk.

Sweeten to taste with condensed milk.

Add bitters, nutmeg, cinnamon and rum.

Remove lime peel and serve with crushed ice.

Editor’s Note:

  1. If the raw egg makes you feel uncomfortable, you can cook it through by following these steps. Bring a medium saucepan halfway filled to a boil then simmer. Combine sugar and eggs by whisking in a heat safe glass bowl continuously over the pan until it is white and creamy. This may take 5 minutes.
  2. Eggs can be substituted with pumpkin. You can either purchase pumpkin puree in the can or use fresh pumpkin. If you decide to go the fresh way, get 3/4lbs with no soft spots, peel it and throw into the blender then strain followed by the other steps of the recipe.

An alternative for dairy milk can be almond or coconut milk using the same measurements.

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