Trinidads Ponche De Creme Punch With Cream Food

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.

THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)

Steps:

• Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)

Steps:

• In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
• Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)

Steps:

• In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
• Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.