Ponche Crema


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Ponche Crema is a type of eggnog popular throughout the Caribbean. It is delicious served over ice as a creamy summer cocktail. This is my family’s recipe, which uses coconut milk and resembles Coquito. I suspect my father learned to make Ponche Crema in this way in the Spanish islands during his time as a traveling gold jewelry salesman throughout the Caribbean. For the more traditional Trinidadian version, omit the cream of coconut.


  • 4 eggs
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup cream of coconut
  • ¼ cup coconut milk (optional)
  • 1 cup evaporated milk
  • ¾ cup good-quality dark rum, such as Myer’s
  • 1 teaspoon Angostura bitters
  • ¼ teaspoon mixed essence
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • Whipped cream, for garnish
  • ground cinnamon, for garnish


  1. Blend the eggs in a blender at high speed for 20 seconds. Add the condensed milk, cream of coconut, coconut milk, evaporated milk, and about half the rum. Blend again for 10 seconds. Add the remaining rum, bitters, mixed essence, nutmeg, and cloves. Pulse in the blender once more.
  2. Refrigerate and serve cold, over ice cubes, with a dollop of whipped cream and dusting of cinnamon.