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.
1 (14-ounce) can sweetened condensed milk
¼cupcream of coconut
¼cupcoconut milk (optional)
¾cup good-quality dark rum, such as Myer’s
¼teaspoon mixed essence
¼teaspoon ground nutmeg
⅛teaspoon ground cloves
Whipped cream, for garnish
ground cinnamon, for garnish
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.
Refrigerate and serve cold, over ice cubes, with a dollop of whipped cream and dusting of cinnamon.