Trini-Style Peanut Ponche de Creme
Ponche de Creme is a traditional Trinidadian Christmas drink. I took the traditional drink and added a twist with this Trini-Style Peanut Ponche de Creme.
Ingredients
- 4 cups Peanuts shell removed
- 4 medium Eggs at room temperature
- 2 cans 14 oz Evaporated milk
- 2 cans 14 oz Condensed milk
- 1/2 cup Dark rum
- 1 tsp Vanilla extract
- 1/2 tsp Fresh or ground cinnamon
- 1/2 tsp Fresh or ground nutmeg
- 1/4 tsp Allspice
Instructions
Roasting the peanuts(skip if your peanuts are already roasted):
- Place the peanuts on a baking tray lined with parchment paper.
- Roast for 15-20 minutes at 375°F/190°C.
- Once they are done let them cool.
Making the peanut base:
- In a blender, add the peanuts and evaporated milk.
- Blend for at least 2-5 minutes or until the mixture is smooth.
- Set aside.
Making the ponche:
- In a mixing bowl, whisk the eggs until fluffy then gradually whisk in the condensed milk. You can use an electronic mixer or whisk. I used a whisk.
- Whisk in the remaining ingredients such as the spices, rum and vanilla extract.
- Whisk in the peanut base. Mix everything together perfectly.
- Finally strain the mixer into a pitcher.
- Serve with some ice and enjoy!
Notes
- This should last anywhere between 3-7 days in the fridge.