In Trinidad it’s no secret that the presence of citrus makes this drink pulse with an energy only the island could produce. The orange extract found in Angostura bitters and lime zest immediately comes out to play. Unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad’s most beloved and intriguing flavors.
Recipe information
Total Time
10 minutes
Ingredients
Preparation
Step 1
Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
Step 2
In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
Step 3
Serve immediately on the rocks with a dusting of nutmeg.
Recipe notes
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