Description
Ponche Crema is a traditional Venezuelan eggnog that is creamy, smooth, and full of warm, spiced flavors. Made with egg yolks, condensed milk, whole milk, aromatic spices like cinnamon and nutmeg, lemon peel, vanilla, and aged rum, this festive drink offers a rich and velvety texture with a balanced sweetness and boozy kick. Perfect for holiday celebrations or cozy gatherings, this homemade Ponche Crema recipe promises authentic taste and comforting indulgence.
Ingredients
Scale
Base Ingredients
- 6 extra-large Egg Yolks
- 1 can of Condensed Milk (about 14 ounces)
- 2 cups of Whole Milk
Flavorings and Spices
- 1 whole Lemon Peel (just the yellow part, no white pith)
- 1 Cinnamon Stick
- A Pinch of Nutmeg
- 3 teaspoons of Vanilla Extract
Alcohol
- 2 cups of Aged Rum (Venezuelan Ron Añejo recommended, or any quality aged rum)
Instructions
- Infuse the Milk: In a saucepan over medium heat, combine the whole milk, cinnamon stick, nutmeg, and lemon peel. Simmer gently for 10 minutes to infuse the flavors and create a warm, spiced aroma.
- Beat the 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 turn a pale-yellow color.
- Temper the Eggs: Remove the milk from the heat and let it cool for about 5 minutes. Gradually add about half a cup of the hot milk to the beaten eggs while whisking by hand to prevent the eggs from curdling. Repeat this process by adding another half cup of milk and whisking until thoroughly combined.
- Cook the Custard: Pour the egg and milk mixture back into the saucepan. Cook over low heat, whisking constantly for about 10 minutes until the mixture thickens into a light custard consistency that coats the back of a spoon. Avoid boiling or high heat to prevent curdling or grainy texture.
- Cool and Strain: Remove from heat and discard the cinnamon stick and lemon peel. Allow the custard to cool down to room temperature.
- Blend the Mixture: Add the cooled custard, vanilla extract, condensed milk, and aged rum into a blender. Blend on medium speed for about one minute until the mixture is smooth and homogenous, but not frothy.
- Adjust and Bottle: Taste the Ponche Crema and add more rum if desired. Pour the mixture into a clean, sterilized bottle.
- Chill and Serve: Let the bottle cool at room temperature, then refrigerate for at least 2-3 hours, preferably overnight to intensify flavors. Serve chilled.
Notes
- Ponche Crema is Venezuela’s cherished version of eggnog, known for its creamy texture and rich flavor.
- Using aged rum is key to achieving the authentic smooth, sweet, and aromatic taste.
- Low and slow cooking is essential to avoid curdling the eggs during custard preparation.
- Letting the drink chill overnight enhances the flavor complexity and mellows the alcohol.
- Always taste and adjust rum quantity to your preference before bottling.
Nutrition
- Serving Size: 1/2 cup (approximately 120 ml)
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg
