With Thanksgiving behind us, it is time to concentrate on Christmas and all the delicious food and drinks that come with it. I am sure most of you have heard of eggnog but did you know that Venezuela has its own rum-based version of it called Ponche Crema? If you didn’t, then you must try some this year!
Venezuela, or as it is officially known: República Bolivariana de Venezuela, is a country in northern South America. Its triangular shape makes it easy to identify on any map and it shares its land borders with Brazil, Colombia, and Guayana. Today’s Venezuela was once settled, about 15,000 years ago, by the indigenous populations of Timoto-Cuicas, Kalina and Mariche.
The origins of Ponche Crema are date back to 1904 when Eliodoro González created its recipe. González spent years perfecting its recipe, although it never marketed it.
400g condensed milk
1 tsp of nutmeg
1 cinnamon sticks
- Heat the milk in a pot over low heat.
- Add the spices, lime zest, and condensed milk.
- Beat the eggs in a separate bowl.
- With a spoon add a little of the mix to the beaten eggs to temper the eggs (make sure it doesn’t scramble).
- Once the eggs are tempered add to the pot and keep stirring until the mixture thickens.
- Once the mixture is thick enough, add the rum, remove it from the stove and take out the cinnamon stick.
- Blend and store in a glass bottle.
- Store in the fridge.
The nature of this recipe makes it possible for children of all ages to help out with the making of it, always under adult supervision. You can skip the rum and add a little sugar to give the kiddos a taste of this delicious Christmas drink.
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