Punch de Creme is the Caribbean's version of Eggnog. There is even a song about drinking Punch de Creme on Christmas morning. This thick, creamy, rummy beverage is very popular in Trinidad and Tobago but most of the other Caribbean countries have their own versions.
I made this for friends in the USA one Christmas and the first batch was finished in no time. I quickly whipped up two additional batches. It is that good!
As a tip, I like to make the Punch de Creme at least 24 hours before I serve it so that the flavors can really meld together and the drink be properly chilled.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 10 (1/2) cup servings
- 6 eggs
- Zest of 2 limes or lemons
- 4 + 1/2 cups evaporated milk (full fat/whole)
- 1 + 3/4 cans condensed milk (14 oz cans)
- 1 cup excellent-aged dark rum
- 2 teaspoons Angostura Bitters
- 1/2 teaspoon grated nutmeg
- Break the eggs into a large bowl.
- Add zest to eggs and beat with hand mixer until the eggs are frothy.
- Pour in evaporated and condensed milk and rum. Add bitters and nutmeg and beat until well blended and everything is incorporated.
- Strain and pour into distilled bottles, cork and chill.
- Serve over ice.