Trinbagonian Ponche De Creme | Wah Yuh Drinkin?

Pull out the blender, prepare the bottles, because today we’re making Ponche De Creme.

INGREDIENTS

White 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

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

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

Add White Rum, blend and Enjoy!