Recipe
Caribbean Egg Nog Punch De Creme Recipe
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Cauri / All my dishes 2 years ago
A Caribbean version of eggnog, made with rum and citrus for an original taste. Quick to make and served with ice makes everyone happy. Hint: don't just make it for the end of year holidays, it tastes great all year round.
Prep:10m Servings:8
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 Cauri |
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Recent Gawkers
Ingredients
- 6 eggs
- 1.4 litres (6 cups) evaporated milk
- 1-1/2 cans (397g/14 fl oz each) sweetened condensed milk
- 0.2 litres (3/4 cup) rum (Use Caribbean rum, NB Bacardi is not rum, in my opinion)
- 1/2 whole nutmeg grated
- 1 lime zest
- 8ml (1/2 tbs) Angostura bitters
Directions
- Place the eggs and lime zest in a bowl and beat until fluffy (with electric mixer or by hand)
- Add evaporated milk
- Add condensed milk (less if you want it less sweet)
- Add bitters, nutmeg and rum (adjust rum quantity to taste)
- Optional: Some people pass it through a sieve before serving
- Serve with crushed ice
- Optional: add another shot of bitters and piece of fresh mint
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jenniferbyrdez 2 years ago said:
Love a man that interprets the litres for me. Nice. Thanks.
trinii 2 months, 4 weeks ago said:
As a Caribbean Girl I know what goes into Punch-de-Creame, but never had a recipe with the quantities. These are the ingredients that were always mentioned. Thanks so much. There is no stopping me now.