Ponche de ron (Rum eggnog) is a rich, creamy drink that to Dominicans is associated with Christmas and New year. The spiced, chilled eggnog must not lack in your own Christmas’ Eve dinner table.
With a thick, smooth texture, cold to the touch and the warm taste of rum, it’s like a dessert that you can drink.
We suggest you prepare some extra and give it to friends and family. Just use your crafty superpowers for some fancy presentation and they will make the perfect present. They’ll loooove it.
The classic drink of the Dominican Christmas dinner. The hearty and sweet drink with the delicious touch of rum.
The amount of rum you use is really a suggestion. My recipe calls for the minimum amount, but you can add more if you so like. I have also suggested a recipe that yields an eggnog that is not sickly sweet, if you want yours sweeter you can add more condensed milk. Do these additions after you have chilled and tried the eggnog.
- 10 cups of evaporated milk
- 5 cups of condensed sweetened milk
- 8 egg yolks
- 2 cinnamon sticks
- A pinch of ground nutmeg
- ¾ cup of rum
- Mix the condensed and evaporated milks and the egg yolks.
- Stir with a wooden spoon until they are well-mixed.
- Sieve to get rid of undissolved egg parts.
- Add cinnamon sticks and nutmeg.
- Cook in a bain-marie over low fire for 40 minutes.
- Stir to avoid sticking to the bottom letting it boil for 15 minutes.
- Add the rum.
- Remove from the heat.
- Stir constantly but slowly until it cools down to room temperature.
- Remove the cinnamon sticks.
- Chill before serving.