Venezuelan Eggnog “Ponche Crema” is a delicious traditional holiday drink!! Skip the store-bought stuff and instead made your own Homemade Ponche Crema. Easy to make, easier to drink. Cheers!!
Let’s kick off the holiday season!
Thanksgiving is history. We are already in holidays mode and ready to enjoy one of the busiest months of the year, but definitely the most beautiful one.
What a better way to celebrate than with a 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 want you can serve it on the rocks …. mmmm!!!
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Venezuelan Eggnog "Ponche Crema" is a delicious traditional holiday drink!! Skip the store-bought stuff and instead made your own Homemade Ponche Crema. Easy to make, easier to drink. Cheers!!
- 1 box (2 oz)of flan
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup rum
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In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook about 5 minutes until the mixture begins to thicken. Let it sit for 10 minutes. Put it in the refrigerator for 2 hours until it sets completely.
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In a blender add the curdled flan, condensed milk, and rum. Process until everything is well incorporated.
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Using a funnel transferred the eggnog to a glass bottle, cover and keep refrigerated.
The amount of rum can be adjusted according to your personal taste. If kept refrigerated this eggnog can last up to 3 weeks with no problems. This is a family recipe.
Looking for more Venezuelan Recipes for the Holidays?
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Medium Sauce Pan
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- Wire Whisk
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- High-powered blender
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- Measuring Cup Set
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What a fantastic family recipe. I love the cute glasses the eggnog is in.
This looks amazing! So very yummy, I would love to make this for the holidays!
That looks so festive! I am so looking forward to all the Holiday parties with the Eggnog!
Oh I can just imagine that delicious taste! Gonna give it a try! Thanks for the recipe.
Chama me toca guardar esta por eso de no poder consumir nada lacteo por un mes, pero luego me desquito!!!!!!!!!
I love ponche! I just dont under stand the 1st step, is that the flan powder mix or flan thats already made? or follow the directions on the box? If you could clarify I’d appreciate it!
Hi Saray! Sorry for the confusion. Yes, you need to buy a box (2oz) of Spanish Style Custard Flan. You can find it in any grocery store in the international food section. I use Goya brand. Then, in a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let cook about 5 minutes until the mixture begins to thicken. Let sit for 10 minutes. Place it in the refrigerator for 2 hours until set completely. Hope it more clear now. Let me know if you have any more questions. Have a great weekend =)
Hello. What’s the substitute of the flan mixture? Eggs?
Thanks,
Sandra
Hello Sandra! I’m sorry, I haven’t tried this recipe with eggs and would worry about consuming raw eggs 🙁 I know that some ponche crema recipes use egg yolks but they must be cooked. If you decide to try my recipe the flan mixture can be found in most grocery stores (look in the international/hispanic section). Thanks for stopping by =)
I saw this recipe earlier this week and made it on Saturday. OMG! So good! It was also so easy to make. I added some nutmeg and cloves to make it a little more to my taste, but it’s definitely different and less expensive than buying a half gallon of egg-not. I think it tasted lighter and way better too!
I am so glad that you liked it Patrick…Happy holidays!
My parents grew up with this but never learned to make it and so they’ve never made it for me but oh how they’ve gone on and on about it! I used to make the spiked nog from here but then daughter with egg allergies…and I just stopped….so thank YOU bc I will make this for everyone this christmas, I can’t wait!
Sysy this recipe is fantastic. You can make it with and without rum. Please stop by and let me know how you, and your family, like it.