Venezuelan Ponche Crema

Venezuelan Ponche Crema

Ponche crema is a Venezuelan liqueur that also gave its name to a similar homemade beverage. The liqueur is often called Venezuelan eggnogs as it is milk- and egg-based. This creamy liqueur was invented by Eliodoro González P. in the early 20th century.

However, it is known that it consists of milk, eggs, spices, and liquor. The combination has influenced the creation of numerous homemade versions that usually combine milk or condensed milk, eggs, vanilla, and nutmeg, along with rum, brandy, or cane spirit (aguardiente).

RECIPE INGREDIENTS

1 cup whole milk

1/2 teaspoon lemon zest (or lime)

1/3 cup rum (preferably Venezuelan)

1 teaspoon Angostura bitters

4 egg yolks

3/4 cup sweetened condensed milk

1/2 cup evaporated milk

1 teaspoon vanilla extract

Pinch nutmeg , freshly grated

Cinnamon sticks (and / or ground cinnamon)

DIRECTIONS ON HOW TO MAKE VENEZUELAN PONCHE CREMA

Heat the whole and evaporated milks over a low heat in skillet.

Using an electric mixer, beat the egg yolks until they turn white in large bowl. Add the beaten yolks to the milk, and add the lemon zest.Add the vanilla extract and nutmeg.

Stir constantly on low heat to prevent the egg yolks from coagulating, until the mixture thickens. Let cool for 15 minutes, stirring occasionally, then strain.

Add the sweetened condensed milk, rum, Angostura bitters and mix well using an immersion blender.Check the taste, and add more rum if necessary.

Serve the drink topped with a cinnamon stick and / or sprinkled with ground cinnamon.

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Venezuelan Ponche Crema

Ponche crema is a Venezuelan liqueur that also gave its name to a similar homemade beverage. The liqueur is often called Venezuelan eggnogs as it is milk- and egg-based. This creamy liqueur was invented by Eliodoro González P. in the early 20th century.

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Course Drinks

Ingredients

  

• 1 cup whole milk
• 1/2 teaspoon lemon zest or lime
• 1/3 cup rum preferably Venezuelan
• 1 teaspoon Angostura bitters
• 4 egg yolks
• 3/4 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• Pinch nutmeg freshly grated
• Cinnamon sticks and / or ground cinnamon

Instructions

 

• Heat the whole and evaporated milks over a low heat in skillet.
• Using an electric mixer, beat the egg yolks until they turn white in large bowl. Add the beaten yolks to the milk, and add the lemon zest.Add the vanilla extract and nutmeg.
• Stir constantly on low heat to prevent the egg yolks from coagulating, until the mixture thickens. Let cool for 15 minutes, stirring occasionally, then strain.
• Add the sweetened condensed milk, rum, Angostura bitters and mix well using an immersion blender.Check the taste, and add more rum if necessary.
• Serve the drink topped with a cinnamon stick and / or sprinkled with ground cinnamon.