Ponche a Crème
- Preparing Time: -
- Total Time: -
- Served Person:
- 3 eggs
- 18 ounces evaporated milk
- zest of 1 lime
- 12 ounces sweetened condensed milk
- 1 â½ cups white rum
- â½ tsp. grated nutmeg, plus more for garnish
- 2 tsps. angostura bitters
- Carbohydrate 24 g(8%)
- Cholesterol 74 mg(25%)
- Fat 8 g(12%)
- Fiber 0 g(1%)
- Protein 8 g(16%)
- Saturated Fat 5 g(23%)
- Sodium 116 mg(5%)
- Calories 279
Preparation Ready a large bowl or wide-mouth pitcher and fine mesh sieve. In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl. Serve immediately on the rocks with a dusting of nutmeg. Excerpted from Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season © 2017 by Brigid Washington. Reproduced by permission of Skyhorse Publishing. All rights reserved. Buy the full book from Amazon.
Preparation Ready a large bowl or wide-mouth pitcher and fine mesh sieve. In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl. Serve immediately on the rocks with a dusting of nutmeg. Excerpted from Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season © 2017 by Brigid Washington. Reproduced by permission of Skyhorse Publishing. All rights reserved. Buy the full book from Amazon.
