Ponche de Creme– Trinidadian Egg Nog


Even at parties, I try to include healthy and delicious options on the buffet, without necessarily advertising them as such.  So that meant including the beautiful roasted eggplant from Ottolenghi‘s Plenty, an ample crudité platter with hummus, a farro and kale salad, and whole wheat pull-apart rolls to go with the holiday ham.  But then there were drinks and dessert, and I have to admit, I didn’t push my healthy eating agenda on my guests there.

And you, dear Spicebox Travels readers, are my virtual guests– so for a little holiday cheer, have a cup of mulled wine or this very special treat from Trinidad, my husband’s home.  It’s an island version of eggnog, with Trinidadian flavors from rum, lime zest and Angostura bitters.

Ponche de Creme 

This version can be made child-friendly and slightly healthier by omitting the rum.  By the way, in Trinidad, you’d pronounce it “punch a creme.”


6 eggs
4 cups evaporated milk
1 cup sweetened condensed milk
¾ cup granulated sugar
1 1/2 cups golden rum, from Trinidad, Jamaica or Barbados if possible
½ teaspoon grated nutmeg, more for garnish
1 teaspoon minced lime zest
1 teaspoon aromatic bitters (ideally Angostura)


Beat eggs, then mix all ingredients together using a whisk, or if you can get one, a Trinidadian swizzle stick.


Refrigerate until ready to serve, then serve over ice.

Cheers and happy holidays!

For more on Christmas in Trinidad, you may be interested in these posts:

Feasting, Fetes and Parang

Christmas Libations in Trinidad– Sorrel

Trinidadian Baked Pastelles

10 responses

  1. Very nice! Can you taste the bitters? My daughters in laws from Jamaica make something similar I have to ask if they use bitters it’s enjoyed with a rum soaked very dense fruit cake. Really rich and delicious. Happy Holidays and cheers!

    • Hi Suzanne, I didn’t know you were also [distantly] Caribbean by marriage! I bet you they use bitters, too. Angostura is Trinidadian (my husband went to high school with the current CEO. And that is black cake you’re talking about! I make those every Christmas (which is, incidentally, when I make most of my husband’s Trini favorites). I’ll share my recipe one of these days. Merry Christmas to you and your family!

    • Hi Lucy, thanks! We made the peppermint candy tray for our party– I overbaked it so it was a little caramelized around the edges, but it was a big hit! Thanks for the idea and Merry Christmas to you and your family, too! Cheers!

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