Punch de Creme (recipe)
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- Punch de Creme (recipe)
One thing that I really like about it (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).
The method outlined below is true to form to how most versions are made here. I’ve received some comments about heating the egg mixture vs. not. By all means follow the method that gives you the most peace of mind. I’ve never gotten sick and I’ve never met anyone whose gotten sick, or read about anyone getting sick, but again, everyone and everywhere is different. I’m not gonna lambaste either approach.
In choosing the style of rum to use, I now make my decision based on the mood I want to evoke. I find that white rums lead to a crisper punch that encourages liveliness and revelry. Darker rums create a smoother, warmer concoction that is relaxed and laidback in effect. Play around with a bottle made from each, and do a comparison test of your own. In the past I was committed to using white rum in my blend, however I would say that in the last two years, dark spiced rums have become a fave. Is this… maturity?
This post would definitely not be complete without a reference to the late Lord Kitchener‘s classic calypso “Drink Ah Rum (and a Punch de Creme)”, so here it is!
- 6 eggs
- 3 cups evaporated milk
- 12 oz. sweetened condensed milk
- 1.5 cups rum (white or dark, see my thoughts above)
- 2 teaspoons Angostura bitters
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice
- grated nutmeg
- Beat eggs with lime juice until light and fluffy
- Add evaporated milk
- Sweeten to taste with condensed milk.
- Add bitters, grated nutmeg, extract and rum according to taste.
- serve with crushed ice.
Spelling Variations: Ponch de Crema, Punch a Creme, Ponche de Creme
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