Description
Ponche Crema is a traditional Venezuelan eggnog celebrated for its creamy, smooth texture and rich, spiced flavor infused with aged rum. This homemade recipe combines egg yolks, condensed milk, and whole milk with aromatic spices like cinnamon, nutmeg, and lemon peel, resulting in a luscious and festive drink perfect for the holiday season or special occasions.
Ingredients
Scale
Main Ingredients
- 6 extra-large Egg Yolks
- 1 can of Condensed Milk (approximately 14 oz)
- 2 cups of Whole Milk
- 1 whole Lemon Peel (avoid white pith)
- 1 Cinnamon stick
- A Pinch of Nutmeg
- 3 teaspoons of Vanilla Extract
- 2 cups of Aged Rum (Venezuelan Ron Añejo recommended)
Instructions
- Simmer Spices in Milk: In a saucepan over medium heat, combine the whole milk with the cinnamon stick, pinch of nutmeg, and lemon peel. Simmer gently for 10 minutes to infuse the milk with the warm, spiced flavors and aromatic zest.
- Beat Egg Yolks: While the milk is simmering, use an electric mixer to beat the egg yolks in a medium bowl until they become fluffy and pale yellow, creating a light and airy base.
- Temper the Eggs: Remove the spiced milk from heat and let it cool for about 5 minutes. Gradually add about half a cup of the warm milk to the beaten eggs, whisking continuously to prevent coagulation. Repeat with another half cup to fully combine the mixtures.
- Cook Custard Base: Pour the egg-milk mixture back into the saucepan and cook on low heat while constantly whisking for about 10 minutes. This step thickens the mixture gently, creating a custard-like consistency without curdling or clumping.
- Cool and Strain: Remove the saucepan from heat. Discard the cinnamon stick and lemon peel, then allow the custard to cool to room temperature.
- Blend Ingredients: In a blender, combine the cooled custard with vanilla extract, condensed milk, and aged rum. Blend at medium speed for about one minute to achieve a smooth, homogenous texture without froth.
- Adjust Flavor and Store: Taste the Ponche Crema and adjust with more rum if desired. Transfer to a sterilized bottle, cool to room temperature, then refrigerate for at least 2-3 hours, preferably overnight, to allow flavors to meld and intensify before serving.
Notes
- For best flavor, use Venezuelan Ron Añejo or a high-quality aged rum to capture the authentic taste of Ponche Crema.
- Cook gently on low heat during thickening to avoid curdling the eggs and achieve a smooth, custardy texture.
- Letting the mixture rest overnight enhances the flavor depth and smoothness.
- This recipe yields about 1.5 liters (6 cups) or roughly 12 servings.
- Always taste before bottling and adjust the rum quantity to your preference.
Nutrition
- Serving Size: 125 ml (about 4.2 fl oz)
- Calories: 220
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 180 mg
