Ponche De Creme (Punch ah Creme)
4.12.15
| Recipe by Renz
Ponche de creme (also known as punch ah creme) is the Caribbean’s answer
to eggnog—but make it stronger, creamier, and way more festive. This iconic
holiday drink from Trinidad and Tobago is rich, spiced, and full of cheer, made
with a boozy blend of milk, eggs, and warm aromatics like cinnamon and nutmeg.
If Christmas had a flavor, this would be it.
This drink is what people bring out for the special ones—the friends and family who come paranging, spreading music and joy throughout the neighborhood. It’s like a prized possession, passed around with pride and guarded with a watchful eye. Over the years, new flavors have popped up, but this plain version? This is the original greatness that gave birth to all the others.
This creamy concoction is more than just a drink—it's a holiday tradition. Whether you're welcoming guests or just pouring a quiet glass for yourself, this is the bottle that gets locked up in the fridge to protect it from overenthusiastic sampling.
Pair it with pastelles and black cake, and you’ve got yourself the ultimate Caribbean Christmas trifecta.
People often compare it to eggnog, but let’s be honest: this is eggnog’s more glamorous cousin. Ponche de creme adds a citrus twist from lime peel and a unique depth from Angostura bitters—two ingredients that take it from good to unforgettable.
Let’s break it down by purpose:
Love this version? Get creative with:
Looking for more ways to enjoy this holiday favorite?
Try my Ponche de Creme Pound Cake, or keep an eye out for the upcoming Ponche de Creme ice cream.
And yes, I’m seriously thinking of a Ponche de Creme Cheesecake too—because clearly, we’re not done making this drink a dessert superstar!
This drink is what people bring out for the special ones—the friends and family who come paranging, spreading music and joy throughout the neighborhood. It’s like a prized possession, passed around with pride and guarded with a watchful eye. Over the years, new flavors have popped up, but this plain version? This is the original greatness that gave birth to all the others.
Why You'll Love Ponche de Creme
This creamy concoction is more than just a drink—it's a holiday tradition. Whether you're welcoming guests or just pouring a quiet glass for yourself, this is the bottle that gets locked up in the fridge to protect it from overenthusiastic sampling.
Pair it with pastelles and black cake, and you’ve got yourself the ultimate Caribbean Christmas trifecta.
What Is Ponche de Creme?
People often compare it to eggnog, but let’s be honest: this is eggnog’s more glamorous cousin. Ponche de creme adds a citrus twist from lime peel and a unique depth from Angostura bitters—two ingredients that take it from good to unforgettable.
Ingredients in Ponche de Creme
Let’s break it down by purpose:
The Creamy Base
- Eggs (for structure and richness)
- Sweetened condensed milk (sweetness and creaminess)
Flavor Boosters
- Lime peel (adds a fresh citrus note)
- Ground cinnamon and grated nutmeg (warm, cozy spices)
- Angostura aromatic bitters (for balance and complexity)
The Spirit
- A strong bottle of rum (puncheon or overproof preferred)
The Steeping Liquid
- Hot water (to extract flavor from the lime peel)
How to Make Ponche de Creme
- Prep the lime peel: Peel a lime and steep the rind in hot water to extract the oils and flavor.
- Beat the eggs: Crack eggs into a bowl one at a time to avoid spoiling the batch. Beat until fluffy. A blender works great for this.
- Mix: Add condensed milk, lime water, and rum to the eggs. Mix until fully combined.
- Spice it up: Add bitters, grated nutmeg, and cinnamon. Stir well.
- Bottle: Pour the mixture into sterilized glass bottles. You can use the empty rum bottle plus two more 750ml bottles or mason jars.
Storage and Shelf Life
Ponche de creme does not need to be refrigerated thanks to the high alcohol
content, which preserves the drink. Store in sterilized bottles or jars. Some
families keep it unrefrigerated for months without issue.
Pro Tip: Swish a bit of rum in your condensed milk cans to get every
last drop of that sweet goodness.
Frequently Asked Questions
Does it spoil because of the raw eggs?
Nope. The rum acts as a preservative. Many households store ponche de creme for months—even over a year.What’s the best rum to use?
I use puncheon rum (75% alcohol), and my sister uses Zaya (around 80%). Any high-proof rum works well.Can I make this without eggs?
Yes! I plan to share an eggless version soon.How to Serve It
- On the rocks (over crushed ice)
- With a slice of black cake or sweet bread
- Mixed into cheesecake or holiday French toast (trust me on this)
Variations to Try
Love this version? Get creative with:
- Pumpkin ponche de creme (eggless!)
- Coconut ponche de creme
- Cremas (Haitian version with a coconut twist)
Ponche de crème inspired recipes
Looking for more ways to enjoy this holiday favorite?
Try my Ponche de Creme Pound Cake, or keep an eye out for the upcoming Ponche de Creme ice cream.
And yes, I’m seriously thinking of a Ponche de Creme Cheesecake too—because clearly, we’re not done making this drink a dessert superstar!