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!!
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 a 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 want you can serve it on the rocks …. mmmm!!!
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
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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
Oriana what rum do you recommend for this recipe? Can anyone else give some advice about what rum to use?
Thanks
Hello Ana! I always use Bacardi or any Venezuelan rum, but any good quality rum will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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.
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!
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 =)
Chama me toca guardar esta por eso de no poder consumir nada lacteo por un mes, pero luego me desquito!!!!!!!!!
Oh I can just imagine that delicious taste! Gonna give it a try! Thanks for the recipe.
That looks so festive! I am so looking forward to all the Holiday parties with the Eggnog!
This looks amazing! So very yummy, I would love to make this for the holidays!
What a fantastic family recipe. I love the cute glasses the eggnog is in.