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, chilled, 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.
Ponche de Ron (Rum Eggnog) is classic drink of the Dominican Christmas dinner.
It’s just not the same without it.
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.
- 5 cups of condensed sweetened milk
- 10 cups of evaporated milk
- 8 egg yolks
- 2 cinnamon sticks
- A pinch of ground nutmeg
- 3/4 cup of white 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.
Add the rum and remove from the heat. Stir constantly but slowly until it cools down to room temperature. Remove the cinnamon sticks.
Chill before serving.
Don't worry if it's not as thick as you're used to when you finish cooking, it will get thicker when chilled.