Ponche crema is a Venezuelan cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. However, most references to the ponche crema name aim at a traditional commercial product, available since 1900, whose recipe and manufacturing process are famously concealed. Ponche crema is a beverage traditionally served in Venezuela and neighboring Trinidad and Tobago during Christmas time, much as eggnog is in the United States. It is usually served cold, in small cups, either as an aperitif or a pousse-café.
Porsche's Trinidad Ponche Crema (Christmas Creme Punch)
3 tins of Evaporated Milk
2 tins of Condensed Milk
1 bottle of Rum or use 5 cups apple juice as subsitute
Season with lots of grated Nutmeg
Mix all together.
Serve on crushed ice with Angostura Bitters
- Can be fortified with Forres Park Puncheon Rum (overproof rum) - performed regularly!
- Can be thickened by adding an egg and then blending
A traditional Venezuelan recipe for Punche Crema includes:
-2 boxes of flan mix -1 can of condensed milk -Quarter bottle of rum, or to preference
Make the flan boxes and let them cool. Blend the condensed milk and the flan and rum. Put in the refrigerator to cool and serve with ice.