Ponche De Creme Recipe

INGREDIENTS

White Oak Rum - 1 Cup

Eggs - 4 Large

Condensed Milk - 1 (390g)

Evaporated Milk - 1 (250ml)

Bitters - 1 Dash

Nutmeg - 1 Tsp

Lemon Zest - 1 Tsp

METHOD

1. Pasteurize eggs over a double boiler. (140°F for 3 minutes)

2. Blend eggs, evaporated milk, condensed milk, nutmeg, bitters and lemon zest.

3. Add White Oak Rum, blend and Enjoy!

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