Posts during the holiday season will all be very short as I am currently on vacation, enjoying family and spending a lot of time relaxing. Not only that, I am also soaking in a lot of great ideas so that next year I can come back with new and exciting posts.
The one thing I do want to say before we move on is that I wish you the very best this holiday season. That you and your family get to experience the true spirit of Christmas, where Jesus is reborn in our hearts, where presents are just part of that birthday celebration and where we get filled with joy and hope for a more prosperous, kindhearted, forgiving, humble and positive new year. The time you have taken to visit, share and read my blog has made me feel so honored and blessed. Today I pray for your well-being, your dreams and for your renewed heart.
Now, let me go straight to today’s Lunes Latinos and give you this recipe without too much blah blah blah so you can go ahead and make it on time for tonight’s Christmas Eve celebrations.
This wonderful drink, which I will indulge all night on, is called Ponche in the Dominican Republic. To understand it better let me compare it to eggnog but thicker in texture and the best part, it includes rum. This is a very traditional Latin American drink during Christmas time.
- In Puerto Rico they call it Coquito as coconut cream is added. Here is a Coquito recipe from Chef Daisy Martinez.
- In Chile they call it Cola de Mono. Take a look at this recipe by Liz Caskey an American residing in Chile after falling in love with its culture.
- In México it is known as Rompope, and Vianney from Sweet Life Bake shares an excellent recipe.
- In Venezuela they serve a very similar Ponche as in the Dominican Republic, but they call it Ponche Crema. Here is the Venezuelan version by Dariela at Mami Talks.
- Panamanians call this drink Ron Ponche and a recipe of their version can be found here.
- Also here is a recipe for a traditional American Eggnog from La Cocina de Leslie.
As you can see this is a very popular drink and I recommend you try it.
The original Ponche recipe only calls for vanilla and cinnamon as flavorings, but I have modified the base recipe and substituted the rum for Amaretto and I have replaced the vanilla extract for Almond extract making this an Almond Ponche. I think this Almond flavored Ponche is a much more delicate version that will have your guests intrigued and asking for more. Another modified version can be to replace the rum for coffee liqueur.
5 cups evaporated milk
2 cups sweet and condensed milk
5 egg yolks
2 cups of Amaretto
2 tablespoons almond extract
Mix with a blender the egg yolks, sweet and condensed milk plus the evaporated milk. Over medium low heat, cook this mixture for about 5 minutes add the Amaretto and stir well cooking for another 5 minutes add almond extract stir well and remove from heat. Strain the mixture through a colander to remove any egg solids. Let this mixture cool well and pour in a glass bottle. Refrigerate overnight before serving.