{"id":40163,"date":"2021-09-16T12:00:00","date_gmt":"2021-09-16T16:00:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2016\/12\/09\/como-hacer-ponche-crema-bien-espeso\/"},"modified":"2026-01-12T14:51:03","modified_gmt":"2026-01-12T19:51:03","slug":"traditional-venezuelan-ponche-crema-recipe-video","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2021\/09\/16\/traditional-venezuelan-ponche-crema-recipe-video\/","title":{"rendered":"Venezuelan Ponche Crema Recipe + VIDEO"},"content":{"rendered":"\n

This is the best Venezuelan ponche crema<\/em> recipe ever, mainly because it’s as thick and creamy as it gets. The best part, you won’t need to add either cornstarch. Neither ready-to-make flan powder. This Venezuelan eggnog is made of egg yolks, sweetened condensed milk, evaporated milk, and our delicious aged rum!<\/p>\n\n\n\n

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Note: As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

You may think I’m early this year, sharing a Christmas recipe in the middle of September. But the truth is I’m late. I first shared this delicious Venezuelan ponche crema<\/em> in Spanish during the 2016 Holiday season. But I must confess: I was so busy that I completely forgot about the English version. So, here I go.<\/p>\n\n\n\n

It is not redundant to speak of a creamier ponche crema<\/em>. In some recipes, the ponche <\/em>doesn’t reach the necessary creamy consistency unless you add a thickener. This one I share today is the creamiest and thickest of all, and you’ll see why.<\/p>\n\n\n\n

How to Make the Creamiest Ponche Crema<\/h2>\n\n\n\n
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I was happy with this, my first ponche crema<\/em> recipe<\/a>, created from the memories of my palate. Everything went very well until 2016. That year, I learned how to make rompope<\/em>, the Mexican equivalent of our Venezuelan ponche crema <\/em>and the American eggnog<\/a>.<\/p>\n\n\n\n

The trick is to make a custard with egg yolks, sweetener (sweetened condensed milk), and evaporated milk. The answer to how to make a thick creamy ponche crema<\/em> in record time, is an easy one. Beat the egg until they turn pale yellow. That’s all.<\/p>\n\n\n\n

The result of this technique is unbeatable: the color is a bit more intense, and the drink is creamier. The ingredients are the same as in my original ponche crema <\/em>recipe. The only thing I skipped was the addition of lemon peel.<\/p>\n\n\n\n

How to Serve Venezuelan Ponche Crema<\/h2>\n\n\n\n

Along with the hallacas<\/em>,<\/a> our traditional chicken salad<\/a>, and the <\/a>pan de jam\u00f3n<\/a><\/em>, ponche crema <\/em>is omnipresent in any Venezuelan Christmas celebration. This delicious drink can be enjoyed cold or with crushed ice, which is how I prefer; therefore, it is imperative to have a thick, creamy consistency).<\/p>\n\n\n\n

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Plus, a bottle of homemade ponche crema<\/em> is a gift that anyone who receives it will genuinely appreciate. This is the drink of the holidays, and we enjoy it while making the hallacas, and when we decorate the Christmas tree and put the nacimiento<\/em>: the Nativity scene with which we represent Bethlehem, where Jesus of Nazareth was born.<\/p>\n\n\n\n

Tips for Making the Best Ponche Crema Ever<\/h2>\n\n\n
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If you dare to make this delicious homemade ponche crema<\/em>, keep the following in mind:<\/p>\n\n\n\n