Ponche De Crème

  • ponche creme12 eggs
  • 1 cup rum (or more)
  • 2 cans con­dense milk
  • 3 cans evap­o­rated milk
  • 1 tsp vanilla
  • Angos­tura bit­ters to taste
  • Nut­meg


Whisk eegs for about 1 minute or until smothe. Whisk in other ingre­di­ents one at a time until nicely blended. Refrig­er­ate. Stir before serv­ing. Pour over cracked ice and sprin­kle gratered nutmeg.


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Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from aliyaleekong​.com

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