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Ponche de Ron (Rum Eggnog)
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[Recipe + Video] Ponche Crema (Christmas Eggnog)

A rich, luscious ponche crema recipe (Dominican rum eggnog) with all the taste of our rum, and the spirit of Christmas.
Course Drinks
Cuisine Dominican
Keyword christmas punch, dominican eggnog, ponche crema recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 20 ppl (2 liter total)
Calories 397kcal
Author Clara Gonzalez

Ingredients

Instructions

  • Combining: Mix the condensed and evaporated milk and the egg yolks. Stir until the mixture is well combined.
    Sieve, then discard solids. Add cinnamon sticks and nutmeg.
    Mixing egg yolks into milk
  • Cooking:  Boil in a large pot in a bain-marie (hot water bath) over medium-low heat for 20 minutes, lower heat and simmer for 20 more minutes. Stir often to prevent it from sticking to the bottom.
    Cooking in a water bath
  • Cooling: Add the rum and remove it from the heat. Stir constantly but slowly until it cools down to room temperature.
    Remove the cinnamon sticks.
    Stirring to cool
  • Serving: Chill, then ladle into a bottle for storage, or to serve immediately.
    Serving ponche crema

Video

Notes

Don't worry if it's not as thick as you're used to when you finish cooking, it will get thicker when chilled.

Nutrition

Calories: 397kcal | Carbohydrates: 55g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 126mg | Sodium: 250mg | Potassium: 292mg | Fiber: 1g | Sugar: 54g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 1mg