|Ponche de Creme a Christmas favourite |
Wednesday, November 30 2011
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To heat the eggs or not heat the eggs – that seems to be the question when making Ponche de Creme.
The alcoholic beverage which is a favourite at Christmas time is made with an interesting combination of milk and eggs, spiced with nutmeg and lime rind with a kick of rum.
Ponche de creme is similar to eggnog which is made and consumed in the United States and Canada during the Thanksgiving and Christmas holidays but is made even more delicious with the addition of spices, and is creamier since condensed milk sweetens the local drink while the foreigners rely on sugar to sweeten theirs.
Traditionally, ponche de creme is made with raw eggs. As people become more health conscious however, thoughts of salmonella poisoning may deter persons from making the drink. These fears can be soothed by pasteurising eggs before adding them to the recipe. This can be done by heating them in a double boiler, or bowl placed over water in a sauce pan, stirring constantly while maintaining the temperature at 140 F for three and a half minutes according to one blogger.
Another person pointed out however, they never got sick from drinking ponche de creme, neither their families and friends nor did they ever hear reports of it happening.
If you are looking for further reassurance, alcohol actually cooks raw eggs and get rid of any harmful bacteria. There are numerous videos online of persons testing this out and you can do it at home if you need to be extra sure.
Whichever way you chose to make it, ponche de creme is a delicious addition to any Christmas festivities, once it is consumed by adults only that is.
Ponche de Creme
1 tin condensed milk (390g)
1 carton evaporated milk (250ml)
1/2 bottle rum (approx 1 1/2 cups.
This can be either dark rum or white
rum. Some people even use
3 tbsp Angostura aromatic bitters
1 tsp grated nutmeg
2 tsp lime rind (optional)
Place eggs and lime rind in a blender or in a mixing bowl and blend or beat. Add evaporated milk, condensed milk and nutmeg and blend. Add rum and bitters and blend once more. Pour into a clean bottle and refrigerate.