Ponche Crema {Venezuelan Eggnog Recipe}

Ponche crema.

Yes, for the holidays we drink punch. Different than the rum punch Americans drink since colonial times, Venezuelan punch is creamy and made of milk, sugar, eggs and of course rum. I would say it’s the equivalent of the eggnog. I never took time to learn how to make it, because there is an unbeatable commercial punch named Ponche Crema by Eliodoro González P., that has been part of the Venezuelan Christmas and New Year traditions for more than 110 years!

I remember being a little girl and waiting for Christmas Eve for my Grandpa Efraín to let us drink a little shot of this milky and sweet drink that I associate so much with the Holidays. Last night, while baking pan de jamón, ginger bread and all goodies for our Christmas celebration, I realized that I was missing Ponche Crema so much, I decided to make my own.

So, one more time, armed with common sense I created my own recipe. The result was so good and thick and creamy and tasteful, as it is easy to make, that I decided to share it. You drink it either with ice or simply cold. I hope you like it and wish you all a merry Christmas. May the joy and peace of the season be with you in 2011.

Homemade “Ponche”| Ingredients for 2 0.75 lt bottles
10 egg yolks
2 cans of evaporated milk
2 cans of condensed sweet milk
4 Tsp. of vanilla extract
1 lemon peel
1 ½ – 2 cups of Ron de Venezuela Santa Teresa Añejo

Boil the bottles to sterilize them. Keep them in the hot water so they don’t crack while pouring the hot punch.
In a pot, with an immersion blender, blend the egg yolks until they are creamy, for about 3 minutes.
Add the evaporated milk, the condensed milk and the vanilla extract. Keep processing until you have a smooth emulsion, about 3 minutes.
Add the lemon peel and cook this mixture over medium heat, stirring constantly and being careful it doesn’t boil.  This process can take up to 20 minutes.
Just before reaching the boiling point, turn off the heat, discard the lemon peel and the rum. Blend again and bottle.
Let the bottles cool down and refrigerate overnight. 

To print the recipe click here.






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