Ponche Crème

By Ramin Ganeshram

Updated Dec. 23, 2024

Ponche Crème
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
2 hours 20 minutes
Prep Time
5 minutes
Cook Time
15 minutes, plus 2 hours’ chilling
Rating
4(73)
Comments
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A twist on eggnog, Trinidad’s ponche crème uses sweetened condensed milk and evaporated milk instead of whole milk, cream and sugar. The name of this libation is a combination of Spanish and French, harkening to the island’s history of colonization: Ponche is Spanish for “punch” and crème means “cream” in French. (Despite different variations on the name, including poncha creme and poncha de crème, ponche crème is most common in spoken vernacular.) The condensed and evaporated milks create a thick, aromatic drink with a warm, spicy flavor provided by rum and Angostura bitters. Native to South America, tonka bean imparts a unique Caribbean flavor that is warm and spicy, with notes of vanilla, but it should be used sparingly, since it is a natural source of coumarin, a blood-thinner. If you don’t want to use tonka, mixed essence approximates its flavor. Normally added raw, the eggs in this adaptation are cooked into a light custard with food safety in mind. Ponche crème lasts, refrigerated, for up to three days.

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Ingredients

Yield:8 servings (about 8 cups)

    For the Ponche Crème

    • 2(14-ounce) cans sweetened condensed milk
    • 2(12-ounce) cans evaporated milk
    • 5large eggs 
    • ¾cup good-quality dark rum
    • 1tablespoon Angostura bitters
    • ¼teaspoon ground nutmeg
    • ⅛teaspoon finely grated tonka bean or ¼ teaspoon mixed essence (available in Caribbean markets)
    • ⅛teaspoon ground cloves 

    For Serving

    • ¾cup heavy whipping cream
    • 1tablespoon granulated sugar
    • ¼teaspoon vanilla extract
    • Ice cubes, as needed
    • Ground cinnamon, for garnish 
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Prepare the ponche crème: Combine the sweetened condensed milk and evaporated milk in a medium saucepan over medium-low heat and whisk occasionally just until the mixture comes to a simmer, 3 to 4 minutes. Do not allow the mixture to boil.

  2. Step 2

    Whip the eggs in a large, heat-proof bowl using a hand-mixer (or whisk by hand) until light and frothy, about 1 minute.

  3. Step 3

    Slowly pour the heated milk mixture into the eggs in a thin stream while whisking vigorously. Return the mixture to the pot and cook for 3 to 4 minutes more, whisking constantly, until the mixture thickens slightly.

  4. Step 4

    Pour the milk and egg mixture into a blender and add the rum, bitters, nutmeg, grated tonka and cloves. Pulse in the blender for 30 seconds to 1 minute or until frothy.

  5. Step 5

    Cover and refrigerate the ponche crème until it is completely cold, about 2 hours (and up to 3 days).

  6. Step 6

    When ready to serve, make the whipped cream by combining the cream, sugar and vanilla in the metal bowl of a stand mixer or using a hand mixer and whipping it to stiff peaks, 2 to 4 minutes.

  7. Step 7

    Serve the ponche crème in punch or highball classes over ice cubes, with a dollop of the whipped cream and a light dusting of cinnamon.

Ratings

4 out of 5
73 user ratings
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Comments

colly

The photo of those 3 glasses with the finished recipe pulled me in. I am not an eggnog or whipped cream fan, but those curvy highball glasses showcase the richness of this dessert/drink beautifully, and the cinnamon dusted whipped cream peaks make me want to grab a spoon and dig in. Props to the food stylist and photographer.

Papa Large

6 oz of rum in 8 drinks? That needs doubled at least, and maybe have a 1 put in front of it.

Andrew S.

I haven't tried this recipe, but when I visited Trinidad at Christmas and indulged in the ubiquitous ponche de crème, I'd always add an extra shot of dark rum to my glass for good measure. Yes, that's hedonistic, but how sublime!

Val

I had a tonka bean panna cotta in Scotland that was delicious! I'd never heard of tonka beans and when I looked them up online, it said they were illegal in the US (that coumarin) I've always scoffed at folks who write in comments that they can't find a spice (in an age of online shopping...) but I guess I'll have to join their ranks. Can tonka beans be legally bought here in the States?

Con Gusto

Lord Kitchener wrote a calypso about it: https://www.youtube.com/watch?v=BPa98He8wG0

Y

Ponche is also the original French word for punch.

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Credits

Adapted from “Sweet Hands: Island Cooking From Trinidad & Tobago” by Ramin Ganeshram (Hippocrene Books, 2010)

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