Ponche crema recipe: the sweet booze of Venezuelan Christmas.

ponche crema bottle and glass
ponche crema and Christmas lights

Ponche crema is the Venezuelan eggnog (or zabaione), made with Venezuelan rum {the best one is the Santa Teresa} and with sweet condensed milk, which I can serenely affirm to be the most consumed product in Venezuela.

Make it not earlier than two days and store it in the refrigerator. Then serve it in small glasses with a few ice cubes.

the last cookbooks


The city of Opulence.


The city of Renaissance.


The city of Sassi.

Ponche crema recipe

Course Drinks
Cuisine venezuelan
Author Claudia Rinaldi | Gourmet Project



  1. Bring milk and cinnamon to a boil and immediately remove them from heat.
  2. Let them cool down to room temperature.
  3. Meanwhile whisk the 2 egg yolks and a few drops of vanilla extract.
  4. Pour the eggs into the milk, stirring quickly.
  5. Add the condensed milk and rum and stir to mix well.
  6. If there are lumps, you can use a hand blender (or regular blender).

more Venezuelan recipes

have you ever tried arepas? The Venezuelan “bread”?

If yes you’ll be glad there are a few recipes in the blog. If not, well, try them:


buen provecho!

wait, aren’t you drinking anything? Sure: Venezuelan chicha!


Feliz Navidad