Name: Ponche Crema Recipe (Venezuelan Eggnog)
Prep time: 3 h 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: Venezuelan
Ingredients: 6 extra-large Egg Yolks; 1 can of Condensed Milk; 2 cups of Whole Milk; 1 whole Lemon Peel; 1 Cinnamon stick; A Pinch of Nutmeg; 3 teaspoons of Vanilla; 2 cups of Aged Rum (Venezuelan Ron Añejo is highly recommended, but any rum will work)

Jump to Recipe·Print Recipe· 5 from 5 reviews

The most Delicious homemade Ponche Crema recipe (Venezuelan version of Eggnog)!

Creamy, smooth, and flavorful and only made with simple ingredients like milk, egg yolks, spices, and … the smooth, sweet, and aromatic aged rum.

Ponche Crema recipe served-in-pretty-glasses-with-festive-garnishes-and-light-color-christmas-decorations-and-white-christmas-tree-in-background — Smooth Ponche Crema recipe

Ponche Crema is an alcoholic beverage that originated in Venezuela. The original recipe was created by Eliodoro González, who eventually patented it in 1904. It was later commercialized and became one of the most popular products.

Homemakers have developed various versions of Ponche Crema recipes, but the main ingredients of a typical Venezuelan Ponche Crema are milk, eggs, spices, and rum.

How do you make this creamy and dreamy Venezuelan Ponche Crema? The magic starts with a creamy custard made with two simple and wholesome ingredients, whipped egg yolks and milk simmered with spices at low heat.

It does not get any simpler than that!

Sipping Ponche Crema at Christmas time is at the heart of the Venezuelan heritage, like savoring Pan de Jamon (Ham bread), Hallacas (our version of tamales), Ensalada de Gallina (Venezuela's Holiday Chicken and Potato Salad), and Pernil (pork roast), and ending the meal with a sweet Dulce de Lechosa (Venezuela's Candied Green Papaya dessert). Together, these are the essential elements of the Venezuelan Plato Navideño (Christmas meal), and this Ponche Crema is just the best drink to complement it!

Together, these food creations represent a Venezuelan family's most traditional food experience during the Christmas and New Year’s holidays.

Whether you are a nostalgic Venezuelan living abroad and missing mom’s home cooking or someone who loves trying out diverse foods from around the world, my hope is always that you find joy in making and savoring these recipes with your loved ones.

Food is a universal language that connects us all, so have fun making this Ponche Crema and sharing the love with others. Our Venezuelan mamás and abuelas (moms and grandmas) will be proud!

Let’s make some traditional Venezuelan Ponche Crema.

Shall we? Vamos!

Another festive and creamy cocktail you may like is my Dulce de Leche Martini with Rum. Easy, smooth and indulgent!

Or try this Classic Peruvian Cocktail Pisco Sour (Peru's National Cocktail).

How to make Venezuelan Ponche de Crema

Let's start with the wholesome INGREDIENTS

6 extra-large Egg Yolks
1 can of Condensed Milk
2 cups of Whole Milk
1 whole Lemon Peel
1 Cinnamon stick
A Pinch of Nutmeg
3 teaspoons of Vanilla
2 cups of Aged Rum (Venezuelan Ron Añejo is highly recommended, but any rum will work).

Instructions

Simmer the milk with the cinnamon stick, pinch of nutmeg, and lemon peel in a saucepan at medium heat for 10 minutes. This will infuse the flavors from the spices into the milk and give it that wonderful spiced aroma.

While the milk is simmering in a medium-size bowl, beat the egg yolks with the electric mixer until they are fluffy and turn into a pale-yellow color.

Like these...

Remove the milk from the stove and cool down for about 5 minutes before incorporating it into the eggs.
Add a small amount (about a half cup) of the hot milk to the egg yolks and hand whisk. Then add another half cup and whisk again, repeating until the two are thoroughly mixed. This gradual addition keeps the eggs from coagulating when mixed with the hot milk.

Your mixture should look like this...

Return the mixture to the saucepan and cook at low heat, constantly whisking until it thickens (about 10 minutes). This cooking step at low heat is essential! a higher heat will boil the mixture and make the eggs curdle, resulting in a grainy texture. Cooking at low heat also avoids clumping and sticking to the pot.
The mixture will be done when it shows a light custard-like consistency and it fully coats the back of a spoon.
Remove from the heat and let it cool down. Discard the cinnamon stick and lemon peel.
Add the cooled custard, vanilla, condensed milk, and rum to a blender. Blend at medium speed for about one minute until mixed. This ensures a smooth and homogenous texture throughout without making it frothy.

preparation of Ponche Crema recipe in a blender

Taste (always taste!) and add more rum too if you wish, I won’t judge!
Transfer to a clean and sterilized bottle and let it cool down at room temperature, then refrigerate for at least 2-3 hours before serving. Note, I recommend letting it sit in the refrigerator overnight because the flavors intensify (It will be worth the wait).

Ponche Crema makes a wonderful Christmas present!

Ponche Crema recipe in a pitcher with christmas decorations

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Ponche Crema Recipe (Venezuelan Eggnog)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Author: Juyali (ju-ja-lee)
Prep Time: 20 minutes
Chill time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 40 minutes
Yield: 6 cups / about 1.5 liters / 12 servings 1x
Category: Holidays and Seasons
Method: Cooking
Cuisine: Venezuelan
Diet: Gluten Free

Print Recipe

Description

The most Delicious homemade Ponche Crema recipes (Venezuelan version of Eggnog)!

Creamy, smooth, and flavorful and only made with simple ingredients like milk, egg yolks, spices, and … the smooth, sweet, and aromatic aged rum. Cheers!

Ingredients

Scale

6 extra-large Egg Yolks
1 can of Condensed Milk
2 cups of Whole Milk
1 whole Lemon Peel
1 Cinnamon stick
A Pinch of Nutmeg
3 teaspoons of Vanilla
2 cups of Aged Rum (Venezuelan Ron Añejo is highly recommended, but any rum will work)

Cook Mode Prevent your screen from going dark

Instructions

Simmer the milk with the cinnamon stick, pinch of nutmeg, and lemon peel in a saucepan at medium heat for 10 minutes. This will infuse the flavors from the spices into the milk and give it that wonderful spiced aroma.
While the milk is simmering in a medium-size bowl, beat the egg yolks with the electric mixer until they are fluffy and turn into a pale-yellow color.
Remove the milk from the stove and cool down for about 5 minutes before incorporating it into the eggs.
Add a small amount (about a half cup) of the hot milk to the egg yolks and hand whisk. Then add another half cup and whisk again, repeating until the two are thoroughly mixed. This gradual addition keeps the eggs from coagulating when mixed with the hot milk.
Return the mixture to the saucepan and cook at low heat, constantly whisking until it thickens (about 10 minutes). This cooking step at low heat is essential! a higher heat will boil the mixture and make the eggs curdle, resulting in a grainy texture. Cooking at low heat also avoids clumping and sticking to the pot.
The mixture will be done when it shows a light custard-like consistency and it fully coats the back of a spoon.
Remove from the heat and let it cool down. Discard the cinnamon stick and lemon peel.
Add the cooled custard, vanilla, condensed milk, and rum to a blender. Blend at medium speed for about one minute until mixed. This ensures a smooth and homogenous texture throughout without making it frothy.
Taste (always taste!) and add more rum too if you wish, I won’t judge!
Transfer to a clean and sterilized bottle and let it cool down at room temperature, then refrigerate for at least 2-3 hours before serving. Note, I recommend letting it sit in the refrigerator overnight because the flavors intensify (It will be worth the wait).

I love mine served with ice, but without it is also fantastic. Cheers! Salud!

Notes

Whisking the egg yolks: An electric mixer is best to reach the perfect texture. This is key for a creamy Ponche Crema.
Cooking the milk-egg mixture: A low temperature and constant stirring is key to a successful result. It prevents the milk-egg mixture from curdling, avoiding clumping and a grainy texture. Do not leave the mixture unattended!
Thickness: The mixture will be ready when it shows a light custard-like consistency, and it leaves an even film on the back of a spoon without running off of it.
If the eggs start to curdle, do not panic! Quickly remove the mixture from the heat, fill the sink halfway with cold water, dip the pan's bottom into the water, and whisk vigorously to cool the mixture.
Blend the mixture as directed in step 8. Test for texture, and if it feels grainy, strain the mixture through a fine-mesh strainer. And… voilà! Listo!
Adding the vanilla and rum: Add only after removing the mixture from the heat to prevent the alcohol from evaporating and for the vanilla to maintain its flavor. You can adjust the amount of rum to your preference.
I found that 1 cup of rum is just the right amount for me, not too light – not too strong!
But you can add more. I won't judge! 😊
Dark versus aged rum: You can use any rum in Ponche Crema. In my opinion, Aged Rum (Ron Añejo) adds a deeper caramelized-molasses flavor and greater aroma. Aged rums are smooth, yet they have a robust caramelized flavor and toasty color developed by aging in a charred barrel for a more extended period. Note that not all dark rums are aged rums. After adding caramel coloring, some rums will have a dark color, resulting in a dark but not aged rum.
Other festive drinks you might like are our White Christmas Sangria and our Apple Cider Margarita.