Punch de Creme aka Ponche de Creme

Beverages
Punch de Creme

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Punch de Creme is an egg-nog like drink. I don't like Punch de Creme since I don't like milk based drinks but its a staple in any Trinidadian house during the Christmas holidays. This famous concoction is sometimes also called Ponche de Creme.

Also ideally Punch de Creme should be made at least a day ahead and left to sit so the flavors can really combine, I promise you would would not be disappointed if you use this method. Punch de Creme can be made virgin but definitely don't get the same effect and it will definitely have to be refrigerated. The alcohol lengthens the shelf life of Punch de Creme.

Ingredients
4 eggs
1 can condensed milk
200ml Rum
1 tsp Angostura Bitters
1/4 tsp.Ground Nutmeg
Lime zest

Method
In a large mixing bowl, crack open the eggs into the bowl. Add the lemon zest and beat the eggs well. Add half of the rum and condensed milk. Mix these ingredients together. Add rest of rum, ground nutmeg and Angostura and continue mixing.

When bottling Punch de Creme for storage, most people I know sterilize old glass bottles such as those from wine but you can use a Rubbermaid pitcher.

To pour the Punch de Creme into the sterilized bottles, place a strainer over the mouth of one of the bottles. Use a measuring cup (I use this tool because the measuring cup has a sort of funnel at the rim of the cup that easily allows me to pour the Punch de Creme into the bottles).

If you don't have a measuring cup, you will have to place a plastic funnel on the the mouth of the bottle, then place the strainer on top of the funnel. Now use any available cup to pour the Punch de Creme into the bottle.

Refrigerate and serve cold, shaken over cracked or shaved ice.