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Try These Christmas Recipes From Around the Region: Trinidad and Tobago’s Ponche de Crème

by Lou-Ann Jordan Dec 9, 2019

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This Christmas we’re all about sharing.  We are maintaining the heart about the essence of the holiday.  In light of that, we’re going around the region collecting Christmas recipes. 

There are some desserts, drinks or foods that we all commonly prepare during the holidays.  However, we each add our local flavour or flair to the recipe making it uniquely ours.

In our last article, we featured a black cake recipe that was distinctly Guyanese.  Now, we’re stopping off in Trinidad and Tobago for a beverage that features prominently over the holidays.  It’s not possible to have a real “Trinbagonian” Christmas without it.

So, in the event someone ‘parangs’—Trinidadians’ term for a social call, in most cases uninvited, made by a neighbour, friend or family member—serve Ponche de Crème.  You can also take a bottle along with you on your house calls.

A bottle of the creamy punch is a great way to share some regional Christmas cheer, or more specifically, a bit of Trini Christmas spirit.

Trinbagonian Ponche de Crème


3 tins condensed milk

1 tin evaporated milk

4 eggs

1 tablespoon Angostura bitters

1 teaspoon vanilla essence

1 bottle (white) rum

1 tablespoon almond essence

1 tablespoon ground nutmeg

1 green lime


Wash and peel the lime.  In a large bowl, whisk eggs and lime skin briskly.  Remove the skin after 12 strokes.  Gradually add condensed milk, evaporated milk and rum, beating continuously. 

Add the other ingredients to the mixture. Stir well to blend flavours, and then bottle. 

Serve chilled.   

Note:  Reduce the rum to 2 cups or 500ml for milder alcohol flavour.   Also, another option for creating lime zest is to grate the lime skin finely and whisk with eggs.

Though you may have your recipe for this delicious but intoxicating drink, why not try it like the Trinbagonians this holiday.

Also, do remember to drink responsibly. 

Don’t forget to join us, in the next article, as we head up north to Pure Grenada, the Isle of Spice, to give their salt-cured ham a try.