I'm excited to share my family's traditional Ponche De Crème recipe. My father makes this every year and it's always a big hit! I'm sure you'll love this one. Enjoy!
Ponche De Crème
Ingredients:
3 large eggs
1 peel of a fresh lime
1 ½ cup evaporated milk
1 cup condensed milk
¾ cup Angostura Black Label (or your choice of alcohol)
1 1/2 tsp freshly grated nutmeg
2 tbsp Angostura Bitters
**This recipe contains raw eggs.
To Pasteurize Eggs (optional), constantly stir the eggs with ½ cup evaporated milk in a glass bowl over a double boiler until it is heated through.
Store Ponche De Creme in a clean glass bottle, keep refrigerated, and served chilled.
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PUMPIN PONCH DE CRÈME (EGGLESS)
Ingredients:
1 lb pumpkin (You need 1 cup of pumpkin juice or puree)
2 - 2 1/2 cups evaporated milk
1 cup condensed milk
1 tbsp Angostura Bitters
3/4 - 1 cup Angostura Black Label
1 ½ tsp freshly grated nutmeg
½ tsp pumpkin spice (optional)
Method:
Peel the pumpkin and lightly cook it by boiling or steaming just until it is tender. Puree the pumpkin and strain the liquids out. (You can use the puree itself without straining the liquids for a more creamy pumpkin ponche de crème)
Add the remaining ingredients and stir well to combine. Store in a clean glass bottle and keep refrigerated.
Enjoy!