December 20, 2019

Punch de Creme (recipe)

This entry is part 9 of 9 in the series Trini Christmas

In Trinidad, Christmas is Parang! (video & holiday recipe roundup)

Punch de Creme, is another of Trinidad’s traditional Christmas drinks.

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). It also comes together in “real-time” as opposed to sorrel and ginger beer which both require a steeping period.

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. Right now, one of my fave rums to use is Tamboo from the House of Angostura. 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? ?

In recent years a plethora of punch de creme flavour varieties has become popular on the local market. Everything from pumpkin to chocolate makes the grade! However for the sake of traditionalism we’re going to stay true to the ‘original’ version today.

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!