Sweet, smooth, spicy, and just a little spiked – Ponche Crema might well be your next seasonal satisfier!
I used to dislike eggnog when I was younger. My household would always buy the same brand of eggnog in a carton whenever the holiday season rolled around and I could never bring myself to savor it with the family. It was so thick and tasted vaguely like cinnamon and nutmeg, strangely convincing me that I needed to chew it after every sip. By the time I was older and eggnog was being passed around at year-end parties, I just couldn’t understand what the allure was…
…until I had homemade eggnog with rum!
A homemade eggnog sieved to a smooth, delectable consistency and dashed with a healthy splash of dark rum turned my tides in favor of the seasonal flavor. I spoke to the host of the party, a college friend from Venezuela, about how delicious the eggnog was – specifically that it was the first and only mug of the stuff I’d ever enjoyed – and he corrected me. “It’s not eggnog,” he clarified, “but it’s close!”
Ponche crema, like many holiday beverages, scratches every itch you might have this season. I’d even go so far as to say that other Christmastime cocktails fail to fully replicate the smooth texture, the sweet flavor of condensed milk, and the spikes of spice in dark rum and cinnamon. If you’re looking for something thick and creamy, spicy and sweet (and has a little kick to it!) you’ll find that a glass of ponche crema does the trick!
Spike and Spice – The Best Combinations For Ponche Crema
Ponche crema’s traditional recipe calls for it to be made with eggs, condensed milk, sugar, and rum – but ours calls for a classic seasonal flavor of cinnamon and nutmeg and others sometimes call for other spices and ingredients. That said, changing the rum you use to spike your ponche crema might just enhance these other flavor options nicely! Go ahead and give the following pairings of ponche crema flavors and rums a try:
For the classic ponche crema with cinnamon and nutmeg, a good complementary flavor would be a dark or spiced rum, accentuating the zippy bite of the spices and contrasting nicely with the sweetened condensed milk. If you’re looking for something a little refreshing for the summer season, ponche crema made with vanilla and lemon rind pairs nicely with a splash of gold or coconut rum, lending a tropical flair to your liqueur. If you don’t want the rum to do all of the talking in your ponche crema, I suggest using a white or clear rum as they typically lend all the spike without any of the spice.
FAQs & Tips
How to Make Ahead and Store
Served cold, ponche crema is all the better to make ahead and store for later. Keep your finished ponche crema in a glass bottle with a rubberized latch or pre-measured in mason jars and store in the fridge for up 3-5 days. For food safety, don’t let ponche crema come up to room temperature for long.
What Is The Difference Between Ponche Crema and Eggnog?
Eggnog typically doesn’t use sweetened condensed milk, making ponche crema stand out from its sister holiday beverage. Many Latin and Central American recipes use sweetened condensed milk due to its flexibility and stable shelf-life, making ponche crema an easy anytime treat no matter the season!
Why Does My Ponche Crema Taste Like Sweet Scrambled Eggs?
Because of the egg content in the mixture, it’s crucial to ensure that the pot used to simmer together the ingredients is NOT allowed to boil. Much like when making meringue, it’s important to meter how hot your eggs are allowed to get to ensure you don’t get rubbery curds in your otherwise smooth and decadent drink!
Serving Suggestions
Ponche crema tastes delicious next to other holiday classics, no matter if they’re Rich Molasses Cookies or Zesty Orange and Cranberry Snaps! Try pairing your spicy ponche crema with a contrasting peppermint this season like in this Peppermint Bark Inspired Popcorn or Peppermint White Chocolate Bars! If you’re wanting a glass of ponche crema on a special holiday morning, serve it with French Toast Cups (with an eggnog-inspired syrup to drizzle). If you’ve spent all your time making a ponche crema for your party guests and can’t think of what to serve it with, try some last-minute pantry charcuterie with these quick and easy cheeseboard instructions!
Ponche Crema Recipe
Ingredients
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1 can 14 ounces sweetened condensed milk
- 2 cups whole milk
- 1 cup dark rum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch of salt
Instructions
- In a large bowl, beat the eggs until frothy and light.
- Mix in the sweetened condensed milk, whole milk, dark rum, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well combined.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
- Remove from heat and let the ponche crema cool to room temperature.
- Once cooled, strain the mixture through a fine-mesh sieve to ensure a smooth texture.
- Pour into a bottle or pitcher and refrigerate until chilled.
- Serve cold in small glasses with a sprinkle of ground cinnamon or nutmeg on top, if desired.
Leave a Comment