Ponche Crema CaraqueÑo Food

PONCHE CREME

Steps:

• Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
• Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.

PONCHE A CRèME

Steps:

• 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.

PONCHE CREMA

Steps:

• In a non-stick saucepan, heat the whole and evaporated milks over a low heat.
• Using an electric mixer, in a mixing bowl, beat the egg yolks until they turn white. Add the beaten yolks to the milk, and add the lemon zest.
• Add the vanilla extract and nutmeg, to taste.
• Stir constantly with a wooden spoon on low heat to prevent the egg yolks from coagulating, until the mixture thickens.
• Let cool for 15 minutes, stirring occasionally, then strain.
• Add the sweetened condensed milk, rum, Angostura bitters and mix well using an immersion blender.
• Taste and check the taste, and add more rum if necessary.
• Serve the drink topped with a cinnamon stick and / or sprinkled with ground cinnamon.