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|Trinidad's Ponche-de-Creme (Punch with Cream)|
"Trinidad's traditional Christmas drink. It's got quite a kick in case you use simply the right amount of Rum."
- 6 eggs, beaten
- 2 teaspoons grated lime zest
- 3 (14 ounce) cans sweetened condensed milk
- 3/4 cup canned evaporated milk
- 1 half of cups rum
- 1 tablespoon aromatic bitters
- 1 pinch freshly grated nutmeg
|Prep : 15M||Cook : 6M||Ready in : 15M|
- In a large bowl, beat eggs and lime zest the usage of an electric mixer till light and fluffy. Gradually pour in the condensed milk even as persevering with to mix, after which pour within the evaporated milk.
- Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and relax for at the least 1 hour earlier than serving. Serve over overwhelmed ice.
- This recipe contains raw eggs. We advocate that pregnant women, young kids, the aged, and the infirm do no longer consume raw egg. You may additionally update the 6 eggs on this recipe with 1 half cups of purchased pasteurized egg product. You might also pasteurize your own eggs through heating in a bowl over a pan of simmering water. Stir continuously so you do no longer cook the eggs, and heat to a hundred and sixty degrees F (sixty eight stages C).
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