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Built · Rocks

Chad Lee Loy, Port of Spain

Ponche de Crème cocktail recipe

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What goes in it

Method · Built

  1. 1Pour the chilled batch over ice in a rocks glass.
  2. 2Grate fresh nutmeg over the top.
  3. 3It can also be served warm straight after mixing.
Glass
Rocks
Ice
Cubed
Garnish
Grated nutmeg

Prep ahead

Mixer

Ponche de Crème Batch

Yield
About 75 oz (10-15 drinks)
Keeps
1 week
Storage
Refrigerated

Ingredients

  • 3 Whole eggs
  • 34 ozWhole milk
  • 12 ozEvaporated milk
  • 1 Cinnamon stick
  • 6 Green cardamom pods
  • 2 Star anise
  • 1 tspGrated nutmeg
  • 1 tspFennel seeds
  • 2 Bay leaves
  • 14 ozSweetened condensed milk
  • 8 ozGold rum
  • 2 ozOverproof rum
  • 2 tspVanilla essence
  • 20 dashes Angostura bitters

Method

  1. 1Beat the eggs. Simmer the milks with the spices on low for five minutes, then whisk the hot milk slowly into the eggs to temper them. Whisk in the condensed milk, rums, vanilla and bitters, strain and bottle.

About the Ponche de Crème

Ponche de Crème is a cocktail made with ponche de crème batch, created by Chad Lee Loy.

RumBuiltCreamySweetSpicyWinterAngosturaEgg

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