Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.

    Advertisement
  • Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

Editor's Notes:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

You may replace the 6 eggs in this recipe with 1 1/2 cups of purchased pasteurized egg product. You may also pasteurize your own eggs by heating in a bowl over a pan of simmering water. Stir constantly so you do not cook the eggs, and heat to 160 degrees F (68 degrees C).

Nutrition Facts

929 calories; protein 24g 48% DV; carbohydrates 119.8g 40% DV; fat 24.5g 38% DV; cholesterol 261.8mg 87% DV; sodium 353.7mg 15% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2007
i usually buy the store bought kind but homemade is much better. my husband and i visited trinidad a couple times and had this. it's excellent! thank you so much for posting this recipe. it will taste a little too sweet and thick at first. but after you chill it and add plenty of ice it taste perfect. Read More
(19)

Most helpful critical review

Rating: 3 stars
11/20/2008
This recipe is "alright", but we, IN TRINIDAD, usually use less condensed milk & 2 cups of rum to every 6 eggs (they chemically cook the eggs to preserve the drink). Also, Ponche de Creme or Ponche Crema doesnt mean "Punch WITH Cream", but "Cream Punch" or literally "Punch of Cream", as some people do call it. Read More
(122)
16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/20/2008
This recipe is "alright", but we, IN TRINIDAD, usually use less condensed milk & 2 cups of rum to every 6 eggs (they chemically cook the eggs to preserve the drink). Also, Ponche de Creme or Ponche Crema doesnt mean "Punch WITH Cream", but "Cream Punch" or literally "Punch of Cream", as some people do call it. Read More
(122)
Rating: 2 stars
11/25/2009
So, first of all, I'm trini and i LOOOVVE ponchecreme. So for the drink it self, 5 stars. This recipe needs some fixing however. I've been away form home, and although i made this with my mom for years at home, I could not remember the recipe. So, I called up Mom who says: use 3 cans of evaporated milk and 1 to 1 1/2 cans condensed milk depending on how sweet u like it. Also, add the rum sparingly depending on your own tastes. Finally, when beating the eggs, add the peel of one lemon (helps to cut the freshness of the raw egg). Serve with lots of ice :) Read More
(58)
Rating: 3 stars
12/21/2008
The recipe is okay, however, my mother (a Trini) uses (3) cans of Evaporated Milk and 1.5 cans of condensed milk. The recipe listed above can be overly sweet with the amount of condensed milk stated. Read More
(58)
Advertisement
Rating: 5 stars
11/30/2007
i usually buy the store bought kind but homemade is much better. my husband and i visited trinidad a couple times and had this. it's excellent! thank you so much for posting this recipe. it will taste a little too sweet and thick at first. but after you chill it and add plenty of ice it taste perfect. Read More
(19)
Rating: 3 stars
11/23/2010
great recipe but needs some adjustment i love punch de creme coming from Trinidad it's one of the best drinks for Christmas once done right it should be 3 can evaporated milk 1 1/2 cans condense milk and 1 teaspoon bitters the rest is fine i use lime peel and start of with using 1/2 cup rum and add more if needed. Read More
(15)
Rating: 5 stars
12/24/2011
Great recipe! It was huge hit at a holiday party. One suggestion. I balked at using raw eggs so I put the eggs in a ceramic bowl and placed the bowl in a pot of boiling water. I let them stew for a few minutes. They didn't cook all the way but enough to pasteurize them for a bit about 5 minutes. The eggs took on a "custardly" feel and then I used them as the Punch Cream recipe called for. Tasted great and I felt much better sharing it with others knowing the eggs weren't totally raw. Read More
(13)
Advertisement
Rating: 5 stars
12/24/2007
I absolutely love it! I used water instead of rum and it was perfect. Read More
(4)
Rating: 3 stars
04/07/2008
This was fun to try but definitely not a favorite. I think the aromatic bitters threw it off too much for me although my guests didn't complain. They just stated they preferred my usual homemade eggnog (Christmas Creamy Eggnog) but were pleased to try this anyway. We'll stick to the traditional eggnog from now but thanks for offering a taste of Trinidad anyway! Read More
(3)
Rating: 4 stars
12/25/2015
I made it with 2 cans condensed milk and 2 cans evaporated milk and it was a nice mix. Not too sweet. I didn't have the bitters at hand so next time I will try with that. Very delicious! Read More
(1)