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Ponche

A rich, creamy Puerto Rican eggnog alternative, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Beverage
Cuisine: Puerto Rican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups whole milk
  • 1 cup coconut milk
  • 1 cup sweetened condensed milk
  • 1 cup rum light or dark
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Equipment

  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • Strainer
  • Serving pitcher or bowl

Method
 

  1. In a large saucepan, combine the whole milk and coconut milk.
  2. Stir in the sweetened condensed milk until fully incorporated.
  3. In a separate bowl, whisk the egg yolks until they are light and frothy.
  4. Slowly pour about a cup of the warm milk mixture into the egg yolks while whisking continuously.
  5. Pour the tempered egg yolks back into the saucepan with the milk mixture.
  6. Stir in the rum, vanilla extract, ground cinnamon, and nutmeg.
  7. Heat the mixture over low heat, stirring frequently until it thickens slightly.
  8. Once thickened, strain the mixture into a serving pitcher or bowl to remove any lumps.

Notes

Serve warm or chilled, and garnish with cinnamon sticks for an elegant touch.