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.

Restu­rants Direc­tory
Bajan Christ­mas
About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from aliyaleekong​.com

Share this post

Submit to DeliciousSubmit to DiggSubmit to FacebookSubmit to Google BookmarksSubmit to StumbleuponSubmit to TechnoratiSubmit to TwitterSubmit to LinkedIn
Scroll to Top