Nothing says Christmas in the Caribbean like potent, creamy drinks with a little bit of rum. With Christmas just a few days away, we turn our attention to Trinidad and Tobago with a traditional Christmas beverage. Punch de Creme, usually called the Caribbean’s version of Eggnog, is a thick creamy drink, laden with rum and citrus flavors.

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Christmas Ponche De Crème

Ingredients

• 6 eggs
• 4 cups evaporated milk
• 1 cup sweetened condensed milk
• ¾ cup granulated sugar
• 2 cups golden rum or 1 cup puncheon
• ½ teaspoon grated nutmeg
• 1 teaspoon minced lime zest
• 1 teaspoon aromatic bitters

Directions

1. In a medium stainless steel bowl beat eggs with sugar, place into a double boiler, and over simmering water cook eggs until thick and sugar has dissolved. Do not heat the eggs directly to prevent cooking.
2. Remove the mixture from the heat.
3. Add condensed milk, evaporated milk and alcohol. Combine the mixture well.
4. Add lime zest, aromatic bitters and nutmeg stirring continuously.
5. Store in glass bottles and refrigerate until ready for use.
6. Serve with crushed ice