Equipment
* optional
Ingredients
For the Ponche Crème
- 2 sweetened condensed milk
- 2 evaporated milk
- 5 large eggs
- 180 ml good-quality rum
- 15 ml angostura bitters
- 1 g ground nutmeg
- 1 g finely grated tonka bean
- 1 g ground cloves
For Serving
- 180 ml heavy cream
- 13 g granulated sugar
- 1 ml vanilla extract
- ice, as needed
- ground cinnamon, for garnish
Nutrition (per serving)
Method
In a medium saucepan, combine the sweetened condensed milk and evaporated milk. Warm over medium-low heat, stirring occasionally, until it just begins to simmer, about 3-4 minutes. Do not boil.
In a large, heat-proof bowl, whisk the eggs vigorously until light and frothy, about 1 minute.
Gradually stream the warm milk mixture into the whisked eggs, whisking constantly. Return the combined mixture to the saucepan and cook over medium heat for 3-4 minutes, whisking constantly, until it thickens slightly.
Transfer the thickened mixture to a blender. Add the rum, Angostura bitters, nutmeg, and tonka bean (or ground cloves). Blend for 30 seconds to 1 minute, until the mixture is frothy.
Pour the ponche crème into a container, cover, and refrigerate for at least 2 hours, or until completely chilled.
In a chilled bowl, combine the heavy cream, granulated sugar, and vanilla extract. Using a stand mixer or hand mixer, whip until stiff peaks form, about 2 to 4 minutes.
Serve the chilled ponche crème in punch or highball glasses filled with ice. Top each serving with a dollop of whipped cream and a dusting of ground cinnamon, if desired.
Chef's Notes
- Always use high-quality rum for the best flavor.
- For a richer flavor, toast the spices lightly before adding to the blender.
- If you don't have tonka beans, a pinch of freshly grated nutmeg and cloves or mixed spice essence work as great alternatives.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Not recommended. Serve chilled.
