- In Trinidad, Christmas is Parang! (video)
- Trinidad Black Cake (recipe)
- Carmen’s Jamaican Ginger Beer (recipe)
- Sorrel Drink (recipe & video)
- Trinidad Pastelles (recipe) now with Delicious Vegan Option!
- Punch de Creme (recipe)
- Trinidad Paime (recipe)
- Jamaican Sorrel Rum Punch (recipe & video)
- Tropical Xmas Holiday Tablescapes
- QUICK GINGER BEER Recipe at Epicurious.com
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
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.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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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
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
omg hehehe who sang that again lolz!! good tunez!
omg hehehe who sang that again lolz!! good tunez!
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!
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!
That sounds like a CREME de punche, Juliette!
heee 
I’ll credit you of course! 
Let me/us know how it turns out and if you want to share it after feel free
That sounds like a CREME de punche, Juliette!
heee 
I’ll credit you of course! 
Let me/us know how it turns out and if you want to share it after feel free
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).
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).
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).
P.S. By equal ratio, I mean only 2 cans of condensed milk and 2 cans of evaporated milk.
P.S. By equal ratio, I mean only 2 cans of condensed milk and 2 cans of evaporated milk.
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!
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!
[...] preparation for the Christmas season, TriniGourmet.com posts a recipe for Punch de Creme, “another of Trinidad’s traditional Christmas [...]
That looks like a drink right up my alley!
courtney’s last blog post..Coconut Island Bread For A Great Cause
That looks like a drink right up my alley!
courtney’s last blog post..Coconut Island Bread For A Great Cause
sounds good…. i will try this soon.
sounds good…. i will try this soon.
the drink looks interesting ha just dropping by
sgfoodlover’s last blog post..Yu kee duck rice and kway chap
the drink looks interesting ha just dropping by
sgfoodlover’s last blog post..Yu kee duck rice and kway chap
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.
Feel free to use whichever method you prefer. I have never had any problems.
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.
Feel free to use whichever method you prefer. I have never had any problems.
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……….
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……….
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!
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.
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!
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.
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
Thank you divya! I will definitely take action.
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
Thank you divya! I will definitely take action.
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.
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.
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
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
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.
Hi Alicia, I’ve always used white rum and even the cheapest kinds haven’t given any problems. What issues did you run into?
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.
Hi Alicia, I’ve always used white rum and even the cheapest kinds haven’t given any problems. What issues did you run into?
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.
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.
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
Well I must say the recipe turned out great. I follow the recipe to the “T” and it was WONDERFUL! Thank you
Thanks .. used the recipe.. turned out like ponche a creme…
Oh Merry Christmas…
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!
[New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
[New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
RT @Trinigourmet: [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
RT @Trinigourmet: [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
RT @Trinigourmet: [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
RT @Trinigourmet: [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
RT @Trinigourmet: [New Post] Punch de Creme (recipe) – www.trinigourmet.com/index.php/pu…
can this recipe be done without the eggs. I cant imagine myself drinking raw eggs. yuck
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