🌟 A Little Ponche de Crème Story
Every December, once the garden settles into its late-afternoon hush, I slip inside and start my yearly holiday ritual — whisking up a fresh batch of ponche de crème. One inhale of the nutmeg and vanilla and I’m instantly wrapped in memories. That cool, creamy texture is my unofficial announcement that Christmas has arrived.
Growing up, every household had their own version. Some went heavy on the rum, some on the spice, and some kept it beautifully simple. These days, I make both — the classic for the adults and a non-alcoholic version for anyone who wants the flavour without the kick.
And yes… I’ve even seen the pumpkin version gaining popularity during the holiday season — now sold commercially too! I don’t make it myself, but it always makes me smile. It shows just how versatile this beloved drink has become across Caribbean kitchens.
What I love most is how ponche de crème brings people together. Whether you make it in a blender, whisk it by hand, bottle it in recycled containers (we’ve all done it), or pour it into a fancy gold-rimmed glass, it somehow finds its way onto every table. And each time I whisk the mixture, it feels like adding a little comfort to the season.
Creamy, lightly spiced, and beautifully photogenic, it’s a drink that practically begs for a happy garden dance.
🥛 Ponche de Crème (Classic & Non-Alcoholic Versions)
My cozy Christmas kitchen favourite — rich, smooth, and endlessly festive.
🧡 Ingredients — Classic Version
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4 eggs (room temperature, pasteurized if preferred)
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1 tin sweetened condensed milk
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1 tin evaporated milk
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½–¾ cup white rum (adjust to taste)
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1 tsp grated nutmeg
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1 tsp cinnamon
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1–2 tsp pure vanilla extract
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Zest of ½ lime (optional)
✨ Ingredients — Non-Alcoholic Version
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Same ingredients, minus the rum
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Extra ½ cup evaporated or whole milk (to replace rum)
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A few drops almond essence (optional)
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Pasteurized eggs recommended for this version
🛡️ Food Safety: Using Pasteurized Eggs
Ponche de crème traditionally uses raw eggs — that’s what gives it its silky Caribbean texture. But if you're serving children, elderly relatives, pregnant guests, or anyone who prefers to be extra cautious, pasteurized eggs are a great option.
How to Pasteurize Eggs at Home (Safely)
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Heat water to 60°C (140°F).
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Hold between 60–62°C (140–144°F).
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Gently lower the whole eggs (in shell) into the water.
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Keep them submerged for 3 minutes (or 4 minutes for extra-large eggs).
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Remove and cool immediately in cold water.
This kills harmful bacteria while keeping the egg raw enough to maintain that smooth, traditional texture.
🫶 How I Make It
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Whisk the eggs
Smooth and a little frothy. -
Add condensed milk
Whisk until creamy and fully combined. -
Mix in evaporated milk + spices
Vanilla, cinnamon, nutmeg, and lime zest if using. -
Blend or whisk until silky
Hand whisk or blender — either works beautifully. -
Add rum (classic version)
A little at a time, tasting as you go. -
Chill completely
At least 4 hours or overnight.
A cold glass transforms everything.
❄️ Serving
I always serve ponche de crème in a chilled glass with a gentle dusting of nutmeg.
A gold-rimmed glass instantly adds holiday elegance and makes the creamy colour glow.
🧊 Storage
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Refrigerate immediately
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Keeps 3–5 days
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Shake or stir before serving
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Keep covered and chilled at all times
🌺 A Cozy Christmas Wrap-Up
As I pour that final glass and dust the top with nutmeg, I’m reminded why I love making ponche de crème each year. It’s a simple blend of eggs, milk, spice, and tradition — yet somehow it brings the whole season together. Whether I’m sharing the classic version with family or offering the non-alcoholic one to guests who just want a gentle taste of Christmas, it always feels special.
Just like tending the garden, it’s a small act of care that grows into something comforting and memorable. And that’s the heart of the holidays for me — a little warmth, a little flavour, and moments worth savouring.
Cheers to a beautiful, creamy Christmas.
Enjoy!
The Grey-Haired Gardener
Grey hair, green thumb, garden savvy
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