Ponche (Spiked Eggnog)
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.
Ingredients
5 cups evaporated milk
2 cups sweet and condensed milk
5 egg yolks
2 cups of Amaretto
2 tablespoons almond extract
Directions
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.
Amaretto? Now that is interesting. I’ve never had it that way before. I’m not a big egg nogg/ron ponche person (I’m Panamanian-American) but I’ve come to love coquito. There’s a lady in Coney Island that sells it on the boardwalk out of a small bag for $5 and it has PLENTY of Bacardi. Feliz nochebuena!
Yes, in the Dominican Republic the basic recipe just calls for cinnamon and vanilla but lately people are trying different gourmet flavors including Pistachio. Feliz nochebuena!
Interesting! I don’t know that DR has a similar one. Would love to try it one day!! Looks yummy with Amaretto!!! Thanks SO much for the link love!!!! Feliz Navidad!!
Yes the Dominican and Venezuelan are more similar in the ingredients, Mexican Rompope, Panamanian Ron Ponche and Chilean Cola de Mono do not call for sweet and condensed milk and Coquito does not call for eggs. I tried a Venezuelan Ponche Crema and reminded me a lot of our Dominican Ponche. There is no Christmas event without Ponche.
Wow, I have never seen eggnog like this. It looks incredible. I just pinned it to my Holiday Galore community group. It should get tons of repins!
Merry Christmas!
Coquito gets its name because originally it was made with coconut milk right out from the coconut. The leftover coconut was used then to make dulce de coco. Nowadays with the convenience of canned goods, there’s no need to grate and squeeze the milk out of it.
As Melissa well said, coquito does not include eggs. Coquito versions with eggs become Ponche, which the PR version would include coconut milk just like Coquito.
My version is a non-alcoholic version of Coquito, so it’s perfect for parties with kids because then everyone will enjoy it all the same. The spicy tea made with ginger, cinnamon, cloves, anise seeds, star anise, etc. gives the recipe a great kick just as if it included alcohol. Plus, you could spike yours, if it’s that important to you… but it does not need it at all.
http://karma-free-cooking.com/2007/12/14/coquito-the-perfect-holiday-drink/
http://karma-free-cooking.com/2010/12/10/coquito-2/
Thanks for the history. Yes, I bet many recipes were much more laborious and good for us. In one way I thank shortcuts like canned coconut milk but I also want to make sure I teach my daughter the wonders of homemade and family time making things from scratch like grating coconut to get the milk. Thanks again!
Nice recipe! I’m debating on making this of coquito.
Oh my goodness – this looks SOOOO good!!
JUST what I was looking for!! Que rico! Making this as gifts for Reyes- they’re gonna love it! BB2U
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Bottoms up!
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