Ponche de Creme
Servings 3 bottles
Ingredients
- 12 eggs large
- 26 oz rum; Fernandez Vat 19 or Mount Gay
- 2-3 drops Angostura bitters
- 1/2 piece grated fresh nutmeg
- 4 tins sweetened condensed milk
- peel from 1/2 a lemon
Instructions
- Sterilize everything: all bowls, bottles, and utensils.
- Clean all icky bits from eggs one at a time. Put in big bowl.
- Beat with large piece of lemon peel (this gets rid of the raw taste so the eggs). Remove lemon peel and discard.
- Add condensed milk to eggs and stir.Add rum. Stir.Add grated nutmeg. Add a dash of bitters.
- Strain into sterilized bottles with screw top lids. Store in the refrigerator and serve cold with a dollop of whipped cream for garnish.