Punch de Creme (recipe)
Filed Under dairy, beverages, vegetarian | Posted on December 14, 2006
Punch de Creme, is another of Trinidad’s traditional Christmas drinks. It is basically our version of eggnog. Unlike sorrel and ginger beer it’s taken me a while to get around to posting this recipe because it’s not something that has ever been made in my house. I have really been taken by surprise by the number of searches that occur daily for this beverage! See growing up in a bi-cultural home I’m not always sure which parts of my worldview to ascribe to Trinidad or to Jamaica. To me holidays is always Ginger beer (and mom says that’s how it is in Jamaica) but ginger beer is being beaten 100 to 1 in searches by punch de creme! So to my 2-sided Trinis is this because it’s a more elusive recipe or is it because it really is that much more popular? I never thought it would out trump sorrel either!
One thing that I really like about punch de creme (as opposed to traditional eggnog) is the use of citrus flavors like lime and Angostura bitters (which has orange extract). This gives the ‘nog’ a fruity lightness that alleviates the sweet creaminess (which could easily get cloying).
Anyways, I guess I’ll be sipping on this one all by myself. Oh the horrors 
(Oh wait, my father is eyeing it now … yup he’s started glugging :P)
Ponche De Creme
——————————————————————————–
Recipe By: Naparima Girl’s High School Cookbook
Ingredients:
6 eggs
3 tins evaporated milk (15oz. low-fat)
1-1/2 tins sweetened condensed milk (14 oz ea.)
1/2 c. rum
2 teaspoons Angostura bitters
grated nutmeg
zest of one lime
Directions:
1. Beat eggs with lime peel until light and fluffy
2. Add evaporated milk
3. Sweeten to taste with condensed milk.
4. Add bitters, grated nutmeg, and rum according to taste.
5. Strain
6. serve with crushed ice.
Serves 12
Spelling Variations: Ponch de Crema, Punch a Creme, Ponche de Creme
Related Posts:
6 Responses to “Punch de Creme (recipe)”
Leave a Reply
Loading ...
Drink a rum and a Punch-a- creama drink a rum!
That is a good recipe Nikki. I am working on a Bailey’s Milkshake. Will let ya know how it turns out
omg hehehe who sang that again lolz!! good tunez!
Tried this recipe and like a fool used a blender (need a tap for that!)
and my lime peel just blended away into the drink!
My mom gave me a recipe for ponch a creme handed down from my grandmother
and it is done much differently to the Naparmia cookbook.
Firstly, only the yellow of the egg is used and not the whole egg!
It is also done over boiling water where the egg and the milk
is make to thicken like a custard (with the lime peel) and cool till the morning time
(with lime peel taken out).
Then the condensed milk, nutmeg (optional), bitters and essence (vanilla or mixed) and rum
is added!
Will be trying punch de creme using this method!
One more thing - the amount of condensed milk was 4:1 for evaporated!
That sounds like a CREME de punche, Juliette!
heee 
I’ll credit you of course! 
Let me/us know how it turns out and if you want to share it after feel free
I tried Juliette’s grandmother’s recipe - it IS the original (sorry, Naparima Girls), and everyone loved it! In today’s health conscious society (yes, even we Trini’s), I found that an equal ratio of condensed milk and evaporated milk makes a less fattening drink (still tastes good too).
P.S. By equal ratio, I mean only 2 cans of condensed milk and 2 cans of evaporated milk.