Ponche de Creme– Trinidadian Egg Nog

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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.”

Ingredients

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)

Technique

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

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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