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Trinidad Ponch de Creme/ Punch-ah-Creme

Prep time- 15 mins Serving -12 persons


8 Eggs

1 1/4 cup sweetened condensed milk

5 cups evaporated milk

1/2 cup granulated sugar

3 cups brown rum or 1 1/2 cup puncheon

1 teaspoon grated nutmeg

2 teaspoon minced lime zest

2 teaspoon aromatic bitters


In a bowl beat eggs with sugar, place into a double boiler, and over simmering water whip eggs until thick and sugar has dissolved. Do over-heat the eggs (to prevent cooking.)

Remove the mixture from the heat.

Add condensed milk, evaporated milk and alcohol. Blend thoroughly.

Add lime zest, aromatic bitters and nutmeg stir to even aromas

Store in bottles and refrigerate until ready to party.

Serve with crushed ice


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