Description
Ponche Crema is the beloved Venezuelan version of eggnog, offering a creamy, smooth, and flavorful experience. Made with a simple blend of egg yolks, milk, spices, and sweetened condensed milk, it’s elevated with the rich, aromatic notes of aged Venezuelan rum. This festive drink is perfect for holiday celebrations or cozy gatherings, boasting a custard-like consistency and balanced sweetness that improves with time in the refrigerator.
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
- 1 Cinnamon Stick
- A Pinch of Nutmeg
- 3 teaspoons of Vanilla Extract
- 2 cups of Aged Rum (Venezuelan Ron Añejo recommended)
Instructions
- Simmer the Milk and Spices: In a saucepan over medium heat, combine 2 cups of whole milk with 1 cinnamon stick, a pinch of nutmeg, and 1 whole lemon peel. Allow it to simmer for 10 minutes so that the milk becomes infused with the warmth and aroma of the spices.
- Beat the Egg Yolks: While the milk simmers, place the 6 extra-large egg yolks in a medium-sized bowl and beat them with an electric mixer until they turn fluffy and pale yellow in color.
- Temper the Eggs: Remove the milk from heat and let it cool for about 5 minutes to prevent curdling. Gradually add about half a cup of the warm milk into the beaten egg yolks, whisking constantly by hand. Repeat with another half cup until both liquids are fully combined, ensuring the eggs do not coagulate.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat. Continuously whisk for about 10 minutes until the mixture thickens to a light custard-like consistency that coats the back of a spoon. Avoid high heat to prevent curdling and sticking.
- Cool and Strain: Remove the saucepan from heat and discard the cinnamon stick and lemon peel. Allow the custard to cool to room temperature.
- Blend With Remaining Ingredients: Transfer the cooled custard to a blender along with 1 can of condensed milk, 3 teaspoons of vanilla extract, and 2 cups of aged rum. Blend on medium speed for about one minute to achieve a smooth, uniform texture without froth.
- Taste and Adjust: Taste the mixture and add more rum if desired for stronger flavor.
- Store and Chill: Pour the Ponche Crema into a clean, sterilized bottle. Let it cool at room temperature, then refrigerate for at least 2 to 3 hours before serving. For best results, allow it to chill overnight to deepen the flavors.
Notes
- Ponche Crema is Venezuela’s traditional holiday eggnog, known for its creamy texture and balanced sweetness.
- Use Venezuelan Ron Añejo or any good quality aged rum for authentic flavor.
- Cooking on low heat and gradual mixing prevents the eggs from curdling and ensures a smooth custard.
- Letting the drink rest overnight in the fridge enhances the flavor profile.
- Always taste and adjust rum levels to suit your preference.
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 220
- Sugar: 20g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 195mg
