Yes, for the holidays we drink ponche or punch. It's different than the rum punch Americans drink since colonial times, Venezuelan punch is creamy and made of milk, sugar, eggs and of course rum. I would say it's the equivalent of the eggnog, but creamier and definitely sweeter.
Following after the break is my recipe, which I first posted on my cooking blog. You can serve it in short glasses or in a rock glasses with crushed ice. Happy Holidays!
Homemade "Ponche"
Yield 6 cups
Ingredients:
10 egg yolks
2 cans of evaporated milk
2 cans of condensed sweet milk
4 Tsp. of vanilla extract
1 lemon peel
1 1/2 to 2 cups of Ron de Venezuela (or any other good rum)
Boil the bottles to sterilize them. Keep them in the hot water so they don't crack while pouring the hot punch.
In a pot, with an immersion blender, blend the egg yolks until they are creamy, for about 3 minutes.
Add the evaporated milk, the condensed milk and the vanilla extract. Keep processing until you have a smooth emulsion, about 3 minutes.
Add the lemon peel and cook this mixture over medium heat, stirring constantly and being careful it doesn't boil. This process can take up to 20 minutes.
Just before reaching the boiling point, turn off the heat, discard the lemon peel and the rum. Blend again and bottle.
Let the bottles cool down and refrigerate overnight.
Image via Enriqueta Lemoine
See our other yummy Christmas menu items:
Christmas menu: Delicious & traditional pan de jamón
