Ponche crema recipe: the sweet booze of Venezuelan Christmas.
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.
Ponche crema recipe
Ingredients
- 1.7 oz 1.7 oz of Venezuelan rum 50 gr
- 1.7 oz 1.7 ozof whole milk 50 gr
-
6
oz
6 oz of sweet condensed milk
170 gr
- 2 egg yolks
-
1/2
stick of ground cinnamon
-
1
dash of vanilla extract
Instructions
-
Bring milk and cinnamon to a boil and immediately remove them from heat.
-
Let them cool down to room temperature.
-
Meanwhile whisk the 2 egg yolks and a few drops of vanilla extract.
-
Pour the eggs into the milk, stirring quickly.
-
Add the condensed milk and rum and stir to mix well.
-
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:
- from basic and oven baked arepas
- to fried and sweetly stuffed (dulce de leche) arepitas
- from a meaty (carne mechada) filling
- to a vegetarian and delicoius eggy option (huevos pericos).
buen provecho!
wait, aren’t you drinking anything? Sure: Venezuelan chicha!
Feliz Navidad
Claudia