PONCHE A CRèME
Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.
Provided by Brigid Washington
Categories Rum Cocktail Drink Drinks Christmas Milk/Cream Lime Bitters Nutmeg
Number Of Ingredients 7
Steps:
- Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
- In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
- Serve immediately on the rocks with a dusting of nutmeg.
MEXICAN CHRISTMAS PUNCH (PONCHE NAVIDENO)
This traditional Mexican fruit punch is spiked with rum and best served during the Christmas season. Garnish each mug with a fresh hibiscus flower and a sugar cane (or cinnamon) stick.
Provided by FOODBEAST
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
- Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
- Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
- Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.
Nutrition Facts : Calories 125 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 12.9 mg, Sugar 13.1 g
HOT PUNCH: PONCHE
Provided by Aarón Sánchez
Categories beverage
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.
PONCHE MEXICANO
Provided by Food Network
Number Of Ingredients 6
Steps:
- Halve all the fruit and place in a pot of water with the sugarcane and cinnamon. Bring to a boil and simmer until fruit is softened. In the event of not getting entirely ripened fruit, add sugar to water. Strain this mixture into a bowl and let cool. To garnish the drink, slice some apple and orange and sprinkle with cinnamon powder or use a cinnamon stick to stir.
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- Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
- Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
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