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!! The recipe includes step-by-step photos and lots of tips.
My Family’s Ponche Crema Venezolano Recipe
Let’s kick off the holiday season! 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 avoid the rum; check out my Homemade Eggless Eggnog recipe.
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 or on the rocks (with ice …. mmmm!!!).
If you are looking for a non-alcoholic version, check out my Homemade Eggless Eggnog recipe.
Venezuelan Poche Crema Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need the following:
- Boxed Flan: This can be found in most grocery stores in the international aisle. The flan mix used in this recipe is 2 oz (57 g).
- Milk: I use and recommend whole milk.
- Sweetened condensed milk: Make sure you use the full-fat version.
- Rum: You can use your favorite rum here; white, dark, or gold rum will work for this recipe.
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).
Step 1 – Cook the Flan
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 the mixture to the refrigerator and chill for 2 hours or until it sets completely.
Step 2 – Blend
Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
Step 3 Bottle It Up
Using a funnel, transfer the eggnog to a glass bottle, cover it, and keep it refrigerated.
Storing Instructions
Stored this Ponche Crema in the refrigerator for up to 3 weeks.
Frequently Asked Questions
Absolutely! Keep it well covered in the refrigerator for up to 3 weeks.
In that case, prepare the flan mix as instructed in the package. Let it set. Then proceed to blend; you’ll need to double the amount of sweetened condensed milk and rum.
Yes, in that case, I recommend making my Homemade Eggless Eggnog recipe.
More Venezuelan Recipes for The Holidays You’ll Love!
- Traditional Venezuelan Hallacas Recipe
- Venezuelan Pernil
- Venezuelan Pan de Jamón
- Asado Negro
- Polvorosas
- Bienmesabe
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Recipe Card 📖
Venezuelan Ponche Crema (Eggnog)
Ingredients
- 1 box (2 oz) flan dessert mix
- 2 cups (480 ml) whole milk
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (240 ml) rum (or to taste)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in December 2013, the post content was edited to add more helpful information, no change to the recipe in November 2022.
