Traditional Ponche De Crème

I’m excited to share my family’s traditional Ponche De Crème recipe. My father makes this every year and it’s always a big hit! I’m sure you’ll love this one. Enjoy!

Ponche De Crème
3 large eggs
1 peel of a fresh lime
1 ½ cup evaporated milk
1 cup condensed milk
¾ cup Angostura Black Label (or your choice of alcohol)
1 1/2 tsp freshly grated nutmeg
2 tbsp Angostura Bitters

**This recipe contains raw eggs.
To Pasteurize Eggs (optional), constantly stir the eggs with ½ cup evaporated milk in a glass bowl over a double boiler until it is heated through.
Store Ponche De Creme in a clean glass bottle, keep refrigerated, and served chilled.

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