Venezuelan Ponche Crema

Venezuelan Ponche Crema

This traditional Venezuelan holiday drink is similar to the American eggnog. It’s a rich, warming drink with a thick, creamy, sweet base complimented by delicious aged rum.


  • 5 egg yolks
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cinnamon stick
  • 1 cup aged rum
  • 2 tsp. vanilla extract


  • In a bowl and with the help of an electric mixer, beat the yolks until a pale yellow cream is formed, about 10-12 minutes.
  • Add sweetened condensed milk and beat until a homogeneous mixture is formed about 1 more minute.
  • Add evaporated milk and mix until incorporated.
  • Bring the mixture of yolks and milk to a pot and turn the heat to medium-low. Cook, constantly stirring with a wooden spoon, for about 12-15 minutes. It is imperative not to leave the pot unattended at any time to prevent the punch from sticking or clumping.
  • Remove from heat. Add the rum and vanilla extract, and stir. You can discard or not the cinnamon stick. Stir, and with the help of a funnel, transfer the punch to a sterilized bottle.
  • Chill in the refrigerator for at least 2 hours before serving.
  • Unlike other punches that have to be left to thicken for several days in the refrigerator, this one is so thick that you can drink it immediately.
  • You can serve it on its own or with ice.

Recipe from

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