This Ponche de Crema recipe is made with condensed milk, milk, cinnamon stick, lemon zest, egg yolk, nutmeg, cloves, and rum.
There’s something delicious and decadent about a creamy drink for the holidays. While eggnog and egg custard are popular drinks in America, Latinos drink things like ponche crema, which taste even better.
If you’re not familiar with this drink, you’re really missing out. This holiday season, why not bring some Latino flare to your Christmas celebrations?
What is Ponche Crema?
Ponche crema is an alcoholic beverage that originates from Venezuela. The exact recipe varies depending on the region, but the main base of the recipe contains milk, eggs, sugar, and rum. There are additional ingredients that can vary.
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Is ponche and ponche crema the same?
No. Ponche is a fruity Mexican alcoholic drink while ponche crema is a Venezuelan eggnog-style drink. The two are very different.
How long will ponche crema last?
Once made, it is recommended that you consume the beverage within 4 days. Make sure that you also store the ponche properly and below are recommendations on bottles to use to store it.
What are the ingredients to make ponche crema?
To make this ponche crema recipe you are going to need the following ingredients:
- Condensed milk
- Cinnamon stick
- Lemon zest
- Egg yolks
- Rum (We use white rum)
How to make ponche crema
Now that you have gathered your ingredients it is time to make ponche crema. All you have to do is follow the steps below:
In a bowl beat the egg yolks until incorporated and creamy. The egg yolks will lighten in color as you whisk them. Set aside.
In a saucepan over medium heat combine the condensed milk with the milk, cinnamon, lemon zest and cloves making sure to blend well.
Bring to a gentle simmer whisking constantly. You do not want to leave the mixture unattended as milk can easily scorch.
Working with a 1/4 cup at a time, pour the hot milk over the egg yolks, beating well after each addition. This will temper the egg yolks and prevent them from scrambling.
Transfer back to the saucepan and cook until thickened, around 8 minutes. Remember to stir to prevent scorching.
Pour in the rum and stir to combine. Cool down completely before chilling in the fridge and serving.
Sprinkle with nutmeg once poured into glasses for serving.
Your poncho crema is ready to serve!
Poncha Crema Recipe
Now that you know everything you need to know about how to make poncho crema it is time to print the recipe.
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- 1 Can condensed milk
- 2 Cups of milk
- 1 Cinnamon stick
- 1 Small piece of lemon zest
- 4 cloves
- 3 Egg yolks
- 1 Cup rum
In a bowl, beat the egg yolks until incorporated and creamy. Set aside.
In a saucepan over medium heat, combine the condensed milk with the milk, cinnamon, lemon zest, and cloves. Bring to a gentle simmer, whisking constantly.
Working with a 1/4 cup at a time, pour the hot milk over the egg yolks, beating well after each addition.
Transfer back to the saucepan and cook until thickened, around 8 minutes.
Nutmeg sprinkled on top
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 59mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 5g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.