Punch de Creme (recipe)

Posted by on Dec 03, 2012 | 60 Comments | Print This Print This | | Email This Email This

This entry is part 6 of 10 in the series Trini Christmas

Trini Christmas

Punch de Creme, is another of Trinidad’s traditional Christmas drinks.

One thing that I really like about punch de creme (as opposed to traditional eggnog) is the use of citrus flavors like lime and Angostura bitters (which has orange extract). This gives the ‘nog’ a fruity lightness that alleviates the sweet creaminess (which could easily get cloying).

The method outlined below is true to form to how most Punch de Creme is made here. I’ve received some comments about heating the egg mixture vs. not. By all means follow the method that gives you the most peace of mind. I’ve never gotten sick and I’ve never met anyone whose gotten sick, or read about anyone getting sick, but again, everyone and everywhere is different :) I’m not gonna lambaste either approach.

No Punch de Creme post would be complete without a reference to the late Lord Kitchener’s classic calypso “Drink Ah Rum (and a Punch de Creme)”. Here it is!

Ponche De Creme
——————————————————————————–

Ingredients:

6 eggs
3 cups evaporated milk
12 oz. sweetened condensed milk
1.5 cups rum (preferably white)
2 teaspoons Angostura bitters
1 teaspoon vanilla extract
1 teaspoon lime juice
grated nutmeg

Mise en Place

Directions:

1. Beat eggs with lime juice until light and fluffy

2. Add evaporated milk
3. Sweeten to taste with condensed milk.
4. Add bitters, grated nutmeg, extract and rum according to taste.

5. Strain
6. serve with crushed ice.

Serves 12


Spelling Variations: Ponch de Crema, Punch a Creme, Ponche de Creme

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. If you’re looking for a vegan version of this drink check out my ebook “Glam By Request: 30+ Easy Caribbean Recipes”
This entry was originally published on December 14, 2006. It has been updated three times since then.

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  • http://mlaurels.blogspot.com Marsha

    Drink a rum and a Punch-a- creama drink a rum!
    That is a good recipe Nikki. I am working on a Bailey’s Milkshake. Will let ya know how it turns out :)

  • http://mlaurels.blogspot.com Marsha

    Drink a rum and a Punch-a- creama drink a rum!
    That is a good recipe Nikki. I am working on a Bailey’s Milkshake. Will let ya know how it turns out :)

  • http://www.TriniGourmet.com Sarina

    omg hehehe who sang that again lolz!! good tunez! :P

  • http://www.TriniGourmet.com Sarina

    omg hehehe who sang that again lolz!! good tunez! :P

  • Juliette

    Tried this recipe and like a fool used a blender (need a tap for that!)
    and my lime peel just blended away into the drink!
    My mom gave me a recipe for ponch a creme handed down from my grandmother
    and it is done much differently to the Naparmia cookbook.

    Firstly, only the yellow of the egg is used and not the whole egg!
    It is also done over boiling water where the egg and the milk
    is make to thicken like a custard (with the lime peel) and cool till the morning time
    (with lime peel taken out).

    Then the condensed milk, nutmeg (optional), bitters and essence (vanilla or mixed) and rum
    is added!

    Will be trying punch de creme using this method!

    One more thing – the amount of condensed milk was 4:1 for evaporated!

  • Juliette

    Tried this recipe and like a fool used a blender (need a tap for that!)
    and my lime peel just blended away into the drink!
    My mom gave me a recipe for ponch a creme handed down from my grandmother
    and it is done much differently to the Naparmia cookbook.

    Firstly, only the yellow of the egg is used and not the whole egg!
    It is also done over boiling water where the egg and the milk
    is make to thicken like a custard (with the lime peel) and cool till the morning time
    (with lime peel taken out).

    Then the condensed milk, nutmeg (optional), bitters and essence (vanilla or mixed) and rum
    is added!

    Will be trying punch de creme using this method!

    One more thing – the amount of condensed milk was 4:1 for evaporated!

  • http://www.TriniGourmet.com Sarina

    That sounds like a CREME de punche, Juliette! :D heee :D
    Let me/us know how it turns out and if you want to share it after feel free :) I’ll credit you of course! :D

  • http://www.TriniGourmet.com Sarina

    That sounds like a CREME de punche, Juliette! :D heee :D
    Let me/us know how it turns out and if you want to share it after feel free :) I’ll credit you of course! :D

  • Dawn

    I tried Juliette’s grandmother’s recipe – it IS the original (sorry, Naparima Girls), and everyone loved it! In today’s health conscious society (yes, even we Trini’s), I found that an equal ratio of condensed milk and evaporated milk makes a less fattening drink (still tastes good too).

  • Dawn

    I tried Juliette’s grandmother’s recipe – it IS the original (sorry, Naparima Girls), and everyone loved it! In today’s health conscious society (yes, even we Trini’s), I found that an equal ratio of condensed milk and evaporated milk makes a less fattening drink (still tastes good too).

  • Dawn

    I tried Juliette’s grandmother’s recipe – it IS the original (sorry, Naparima Girls), and everyone loved it! In today’s health conscious society (yes, even we Trini’s), I found that an equal ratio of condensed milk and evaporated milk makes a less fattening drink (still tastes good too).

  • Dawn

    P.S. By equal ratio, I mean only 2 cans of condensed milk and 2 cans of evaporated milk.

  • Dawn

    P.S. By equal ratio, I mean only 2 cans of condensed milk and 2 cans of evaporated milk.

  • Nicole

    I do 9-3-3. 9 eggs, 3 evap and 3 condensed milk. Lime peel to beat the eggs and bitters and nutmeg at the end to taste. Oh and one full bottle of white rum!

  • Nicole

    I do 9-3-3. 9 eggs, 3 evap and 3 condensed milk. Lime peel to beat the eggs and bitters and nutmeg at the end to taste. Oh and one full bottle of white rum!

  • Pingback: Global Voices Online » Trinidad & Tobago: Christmas Drinks

  • http://www.cococooks.blogspot.com courtney

    That looks like a drink right up my alley!

    courtney’s last blog post..Coconut Island Bread For A Great Cause

  • http://www.cococooks.blogspot.com courtney

    That looks like a drink right up my alley!

    courtney’s last blog post..Coconut Island Bread For A Great Cause

  • Sebastian

    sounds good…. i will try this soon.

  • Sebastian

    sounds good…. i will try this soon.

  • http://www.sgfavouritefood.com sgfoodlover

    the drink looks interesting ha just dropping by

    sgfoodlover’s last blog post..Yu kee duck rice and kway chap

  • http://www.sgfavouritefood.com sgfoodlover

    the drink looks interesting ha just dropping by

    sgfoodlover’s last blog post..Yu kee duck rice and kway chap

  • Pam

    I am not sure about this as the eggs are not cooked…and I don’t think that we should be eating raw eggs anymore. My mother in law makes this but she cooks it over a low heat for about 30 minutes.

    • http://www.TriniGourmet.com Sarina

      Feel free to use whichever method you prefer. I have never had any problems.

  • Pam

    I am not sure about this as the eggs are not cooked…and I don’t think that we should be eating raw eggs anymore. My mother in law makes this but she cooks it over a low heat for about 30 minutes.

    • http://www.TriniGourmet.com Sarina

      Feel free to use whichever method you prefer. I have never had any problems.

  • ayana

    If u ask me….punch de creme is to be serve chilled …no ice and the original recipe requires it to be thick and cremey…that is wat distinguishes it from baileys or any other island drink….I love it……….

  • ayana

    If u ask me….punch de creme is to be serve chilled …no ice and the original recipe requires it to be thick and cremey…that is wat distinguishes it from baileys or any other island drink….I love it……….

  • Jaz Borden

    I actually don’t like my punch de creme thick so I suppose it’s a matter of preference. This is a great, simple recipe for a delicious drink!

    • http://www.TriniGourmet.com Sarina

      Jaz – I also don’t like it thick, find it cloying and unpleasant on the back of my throat. That’s one reason why I really like the addition of lime zest in this recipe. Gives a much welcome tanginess that cuts through what is sometimes (for me) an overpowering condensed milk vibe.

  • Jaz Borden

    I actually don’t like my punch de creme thick so I suppose it’s a matter of preference. This is a great, simple recipe for a delicious drink!

    • http://www.TriniGourmet.com Sarina

      Jaz – I also don’t like it thick, find it cloying and unpleasant on the back of my throat. That’s one reason why I really like the addition of lime zest in this recipe. Gives a much welcome tanginess that cuts through what is sometimes (for me) an overpowering condensed milk vibe.

  • http://www.divya-dilse.blogspot.com Divya Vikram

    Hi,
    I found your picture in this website.www.indobase.com/recipes/details/calypso-punch.php
    If it was done without your permission, ask them to remove it.

    Divya Vikram’s last blog post..Savoury cookies

    • http://www.TriniGourmet.com Sarina

      Thank you divya! I will definitely take action.

  • http://www.divya-dilse.blogspot.com Divya Vikram

    Hi,
    I found your picture in this website.www.indobase.com/recipes/details/calypso-punch.php
    If it was done without your permission, ask them to remove it.

    Divya Vikram’s last blog post..Savoury cookies

    • http://www.TriniGourmet.com Sarina

      Thank you divya! I will definitely take action.

  • LadyBug

    The purpose of the bottle of strong or aged rum is to cook the eggs. Mke sure it is well beaten before the other ingredients are added. I stand with the gentleman who suggested that the rum (Overproof…in his case) counteracts bacteria.

  • LadyBug

    The purpose of the bottle of strong or aged rum is to cook the eggs. Mke sure it is well beaten before the other ingredients are added. I stand with the gentleman who suggested that the rum (Overproof…in his case) counteracts bacteria.

  • christiebakes

    I think this should taste OK with refrigerated egg substitute. I use it in my homemade “Irish cream liqueuer” and it tastes great as well as safer to drink in the U.S. with raw-egg concerns (those germies!) ;o

  • christiebakes

    I think this should taste OK with refrigerated egg substitute. I use it in my homemade “Irish cream liqueuer” and it tastes great as well as safer to drink in the U.S. with raw-egg concerns (those germies!) ;o

  • alicia

    what kind of rum do you use, brand? I used punchean in a ponche ah creme recipe and it didn’t turn out too good.

    • http://www.TriniGourmet.com Sarina

      Hi Alicia, I’ve always used white rum and even the cheapest kinds haven’t given any problems. What issues did you run into?

  • alicia

    what kind of rum do you use, brand? I used punchean in a ponche ah creme recipe and it didn’t turn out too good.

    • http://www.TriniGourmet.com Sarina

      Hi Alicia, I’ve always used white rum and even the cheapest kinds haven’t given any problems. What issues did you run into?

  • errol

    true trini flavour all taste great the main ingredient is the rum, got to do the correct ratio at the end of three glasses all is well.

  • Evelyn

    I can’t wait to try this new recipe. I also know de ole time
    way wit de cooking and all dem ting, but this day and age new recipes is good too. Let you know how it turns out.

  • mitchyboo01

    Iwas lookin 4 this recpi 4a long time,I knew da basics but didnot knoe da method.hthanks girl! Ps eveey 1 have a merry christms an a bright an prosperous new year.xoxo

  • Evelyn

    Well I must say the recipe turned out great. I follow the recipe to the “T” and it was WONDERFUL! Thank you

  • Diego Martin

    Thanks .. used the recipe.. turned out like ponche a creme…

  • Diego Martin

    Oh Merry Christmas…

  • deborah

    I make my punch de creme over hot water too, and with only yellow part of the eggs. Warming just a touch with constant stiring and being careful not to cook the eggs — helps with the eggs and milk mixture not curdling. Together with the rum –the shelf life is longer. That’s how I learned it from my mummy and auntie. It’s sooooo good!

  • http://twitoaster.com/country-tt/trinigourmet/ Trinigourmet

    [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…

  • http://twitoaster.com/country-tt/trinigourmet/ Trinigourmet

    [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…

  • http://MSN IASHIA

    can this recipe be done without the eggs. I cant imagine myself drinking raw eggs. yuck

    • http://www.SarinaNow.com Sarina

      Hi Iashia, some people warm the eggs slightly to thicken and pasteurize them. However I do provide an eggless version in my ebook “Glam by Request” as well. It’s not quite the same though :)