The festivities are not the same without a chilled bottle of our beloved ponche, and I present to you ponche de café, my favorite flavor combined with this amazingly creamy and rich coffee eggnog.
Why we ❤️ it
To us Dominicans, ponche (eggnog) signals the beginning of the holiday season. And if stores start selling ornaments and playing carols earlier and earlier, seemingly with the only purpose of annoying me, I will have to join them. Bottoms up!
You have no idea how dangerous this combination is to me. It's like Kryptonite. Coffee and eggnog? How can I possibly resist?
Ponche de café
If you are looking for the traditional Dominican eggnog coffee, our breakfast drink, you want our recipe for ponche de café dominicano, this one is a coffee-flavored variation of the regular ponche navideño.
Coffee eggnog vs eggnog coffee
Those should be the same, but they aren't! Coffee eggnog is just the regular eggnog with coffee flavor and contains alcohol. Eggnog coffee is a morning drink served in mugs, and based on coffee with egg as a thickener, and – generally – does not contain alcohol. This recipe is for the former
How to store
Once cooled to room temperature, pour into a bottle that you have previously washed with hot soapy water and let dry upside down. You can store it in the fridge for up to a week.
About this recipe
This recipe is based on the traditional Dominican ponche navideño, which we may flavorize with vanilla or any of a myriad of versions out there. Just check out all our eggnog recipes.
For this recipe, I give you the choice to use coffee liqueur, or instant coffee and rum. These two options produce slightly different flavors but are very good each in their own right.
There's a whole cottage industry popping up every Christmas season selling many flavored ponches, and now you can make this one at home.
Buen provecho (or rather, salud!).
Recipe
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Ponche de café y vainilla (coffee eggnog)
Ingredients
- 1½ cup evaporated milk
- ½ cup condensed milk
- 3 egg yolk
- ½ vanilla pod
- 1 cup of coffee liqueur, or 1 cup of dark rum and ½ tablespoon of instant coffee
Instructions
- In a bowl, combine evaporated milk, condensed milk and egg yolks. Stir until it is mixed well.Sieve to get rid of undissolved egg parts.
Scrape the seeds of the vanilla pod and add them to the milk and egg mixture.Heat a bain-marie (hot water bath) on the stove over low heat. Once the water has reached a very gentle boil (small bubbles have formed), place the inner pot with the ponche mix in the water, and cook for 20 minutes, stirring often to prevent it from sticking on the sides (see notes).- Remove from the heat, and pour into another bowl. Stir briskly to cool to room temperature and stop the cooking process.Incorporate the coffee liqueur, and stir to combine.
- Pour into a clean glass bottle and chill before serving. It keeps for about a week in the fridge.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Published July 10, 2021
