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Ponche crema recipe from Venezuela

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.

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Ponche crema recipe

Course Drinks
Cuisine venezuelan
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  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

Claudia

Claudia Rinaldi

Claudia Rinaldi

Author

Digital artisan and curator of the Simposio magazine; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clich├ęs, but a land of endless traditions, flavors, and heritage.

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