Venezuelan Ponche Crema is a delicious traditional holiday drink! Skip the store-bought stuff and instead make your own Homemade Ponche Crema. Easy to make, easier to drink. Cheers!!
PONCHE CREMA VENEZOLANO RECIPE
Let’s kick off the holiday season!
Thanksgiving is history. We are already in holiday mode and ready to enjoy one of the busiest months of the year, but definitely the most beautiful one.
What better way to celebrate than with delicious eggnog. Be aware… this is only for adults!!! {wink}. Of course, you can make a virgin version just avoiding the rum.
This is my mom’s famous recipe. I remember her preparing this “ponche” multiple times during the holiday season, as she gave it as a gift to friends in beautiful bottles. It is also a super idea if you are going to a potluck or office party… everyone will love it!
The amount of rum you add to this recipe can be adapted according to your taste. I add 1 cup of rum, the original recipe calls for 1 1/2 cup, but we do not like it so strong. Please keep in mind that because the recipe has alcohol it should be taken in moderation. My recommendation is to serve in small glasses.
If you are looking for a non-alcoholic version, check out my Homemade Eggless Eggnog recipe.
If you want you can serve this Venezuelan Ponche Crema on the rocks …. mmmm!!!
VENEZUELAN POCHE CREMA INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll nee:
Bring back your passion for baking, even if you cannot use eggs!
- Boxed Flan
- Whole milk
- Sweetened condensed milk
- Rum
VENEZUELAN POCHE CREMA STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
STORING INSTRUCTIONS
Stored this Ponche Crema in the refrigerator for up to 3 weeks.
LOOKING FOR MORE VENEZUELAN RECIPES FOR THE HOLIDAYS?
- Traditional Venezuelan Hallacas Recipe
- Venezuelan Pernil
- Venezuelan Pan de Jamón
- Asado Negro
- Polvorosas
- Bienmesabe
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Venezuelan Eggnog – Ponche Crema
Ingredients
- 1 box (2 oz)of flan
- 2 cups (480 ml) whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup (240 ml) rum (or to taste)
Instructions
- In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer mixture to the refrigerator and chill for 2 hours, or until it sets completely.
- Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
- Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.
Nutrition
Originally posted December 2013, post content edited to add more helpful information, no change to the recipe in December 2021.
