It’s the last day of the year! Where has time gone? As a chocolate lover myself, nothing beats a toast with Ponche de Chocolate (Chocolate Eggnog). Join me.
This has been a bumpy ride of a year for our family. The lows have been very low, and the highs pretty up there. Despite the losses and the headaches there’s always a reason to toast to a new year.
Despite having lost my beloved mother to a 4-year battle with a cruel disease, there’s still much to be happy for: The family that we still have, the health we can keep, living in a pretty peaceful country, having a job, the health of our child, the food on our table.
I am really trying to grab onto these things, and tell myself that the next year will be awesome, I can already see it.
From the bottom of our hearts, we sincerely wish you a very happy new year. May your wishes come true, may you live in peace and health. May you be blessed with a happy, loving family.
Toast with us to the new year with this creamy Ponche de Chocolate (Chocolate Eggnog).
Happy New Year!
- 1 cup of evaporated milk
- 1 cup of water
- 2 tablespoons of unsweetened cocoa
- 2 sticks of cinnamon
- 6 cloves
- 1 cup of white Dominican rum
- 1 1/4 cup of condensed milk
- 3 egg yolks
- A pinch of freshly-grated nutmeg
Mix evaporated milk, water, cocoa, cinnamon and cloves. Simmer over very low heat until the liquid has reduced to half. (15 mins. approx.). Enfría a temperatura ambiente
Mix the evaporated milk, condensed milk and egg yolks. Stir until it is mixed well. Sieve to remove solids.
Cook in bain-marie over low heat for 20 minutes, stirring often to prevent it from sticking on the sides (see notes).
Remove from the heat, and pour into another bowl. Whisk briskly to cool to room temperature.
Add the rum and nutmeg and mix.
Pour into a clean glass bottle and chill before serving. It keeps for about a week in the fridge.
The water should have reached a gentle boil by the time you place the inner pot in the bain-marie (double boiler or hot water bath).