Ponche Crema

Photo by Rosemary Parkinson, Nyam Jamaica and Barbados Bu'n Bu'n


Ponche Crema is traditionally served in many islands during the holidays. Here is my recipe for this delightful morning-before-the-big lunch drink.

  • Half litre to one litre of white or brown rum
  • 12 eggs, well beaten (until fluffy)
  • 6 tins evaporated milk
  • 2 tins condensed milk
  • 1 tablespoon vanilla extract
  • 1 grated nutmeg
  • 1 continuous piece of the zest of one lime


  1. Pour evaporated milk into the fluffy egg mixture and continue beating slowly. In order, add condensed milk, rum, and vanilla. Continue beating throughout the process.
  2. Pour into clean bottles, add a piece of zest in each and cap.
  3. Refrigerate overnight before serving.
  4. To serve, pour over ice, add two dashes of Angostura Bitters, sprinkle with nutmeg.

Bottles can last for several days in refrigerator.


-By Rosemary Parkinson

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