Ponche de Leche Cubano

Hot Rum Punch

Preparation info

  • Difficulty


  • Serves


Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

The next time you have a cold or can’t sleep, consider trying this soothing hot punch. It is the perfect nightcap!


  • 3 large egg yolks
  • 3 tablespoons sugar
  • 2 cups hot milk
  • 2 ounces añejo (aged rum)
  • Freshly grated nutmeg


In a heatproof mixing bowl, whisk together the egg yolks and sugar until pale yellow. Gradually whisk in the hot milk. Pour the mixture into a heavy-bottomed saucepan or the top of a double boiler over simmering water. Cook, stirring with a wooden spoon, over medium-low heat until the custard thickens enough to coat the back of the spoon. Stir in the rum and pour the ponche into cups or mugs. Sprinkle with nutmeg and serve.