{"id":437,"date":"2010-12-24T20:12:00","date_gmt":"2010-12-24T20:12:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/12\/24\/1-2-3-homemade-ponche\/"},"modified":"2017-12-03T23:36:53","modified_gmt":"2017-12-04T04:36:54","slug":"ponche-crema-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/12\/24\/ponche-crema-recipe\/","title":{"rendered":"Ponche Crema {Venezuelan Eggnog Recipe}"},"content":{"rendered":"
Ponche crema.<\/div>\n
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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<\/i><\/a> by Eliodoro Gonz\u00e1lez P., that has been part of\u00a0the Venezuelan\u00a0Christmas and New Year traditions for more than 110 years!
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I remember being a little girl and waiting for Christmas Eve for my Grandpa Efra\u00edn 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 jam\u00f3n<\/em><\/a>, ginger bread<\/a> and all goodies for our Christmas celebration, I realized that I was missing Ponche Crema<\/i> so much, I decided to make my own.<\/p>\n

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So, one more time, armed\u00a0with common sense I created my own recipe. The result\u00a0was 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.<\/p>\n

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Homemade “Ponche”| Ingredients for 2 0.75 lt bottles<\/strong>
\n10 egg yolks
\n2 cans of evaporated milk
\n2 cans of condensed sweet milk
\n4 Tsp. of vanilla extract
\n1 lemon peel
\n1 \u00bd – 2 cups of Ron de Venezuela Santa Teresa A\u00f1ejo<\/a><\/em><\/p>\n

<\/p>\n

Boil the bottles to sterilize them. Keep them in the hot water so they don\u2019t crack while pouring the hot punch. <\/span><\/div>\n
<\/div>\n
In a pot, with an immersion blender, blend the egg yolks until they are creamy, for about 3 minutes. <\/span><\/div>\n
<\/div>\n
Add the evaporated milk, the condensed milk and the vanilla extract. Keep processing until you have a smooth emulsion, about 3 minutes.<\/span><\/div>\n
<\/div>\n
Add the lemon peel and cook this mixture over medium heat, stirring constantly and being careful it doesn’t boil. \u00a0This process can take up to 20 minutes.<\/span><\/div>\n
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Just before reaching the boiling point, turn off the heat, discard the lemon peel and the rum. Blend again and bottle.<\/span><\/div>\n
<\/div>\n
Let the bottles cool down and refrigerate overnight.\u00a0<\/span><\/div>\n

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To print the recipe click here<\/a>.<\/p>\n

<\/div>\n

Save<\/span>Save<\/span><\/p>\n

Save<\/span>Save<\/span><\/p>\n

Save<\/span>Save<\/span><\/p>\n

Save<\/span>Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":7913,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2106,2082,2090,2076,2084,2091],"tags":[],"class_list":["post-437","post","type-post","status-publish","format-standard","has-post-thumbnail","category-christmas","category-cocktails-and-drinks","category-gluten-free","category-my-kitchen","category-ron-de-venezuela-en","category-venezuelan-cuisine","infinite-scroll-item","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"spectra_custom_meta":{"blogger_blog":["enrilemoine.com"],"blogger_author":["Enriqueta E. 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