🎄🎁Trinidad's Eggnog🎁🎄
"Ponche De Crème"
Ingredients:
6 large eggs
2 cans (14 ounces each) sweetened condensed milk
1 cup evaporated milk
1 teaspoon grated lime zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon rum extract (for flavor) OR 1 cup apple juice or grape juice (for a more fruity twist)
Directions:
In a large bowl, beat the eggs until smooth and frothy.
Gradually add the sweetened condensed milk and evaporated milk, stirring continuously.
Stir in the lime zest, vanilla extract, cinnamon, and nutmeg until fully combined.
Slowly pour in the rum extract (or your chosen non-alcoholic alternative), mixing thoroughly.
Strain the mixture to remove any egg solids or zest, ensuring a smooth texture.
Chill the ponche de creme in the refrigerator for at least 1-2 hours before serving.
Serve cold in glasses, garnished with a sprinkle of nutmeg or cinnamon.
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