Time: 5 min.
Complexity: easily
Quantity: 2 bottles of 950 ml.

Each island in the West Indies has its own twist on the festive cream punch. This version of the Trinidadian Christmas cocktail ponche-cream It's egg-free, and its velvety texture is achieved with condensed milk and lemon curd. For a unique serving, pour the drink into glass milk bottles, decorate the necks with Christmas ribbons, and insert straws.

Ingredients:

• 2 cans (300 g each) of unsweetened condensed milk
• 1 can (380 g) of sweetened condensed milk
• 1 tbsp. lemon curd
• 1 and 3/4 cups light rum
• 1/4 cup lime juice
• 1 tbsp Angostura bitters
• Additionally: 2 1L milk bottles, sterilized

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rum, lemon cream, concentrated milk, condensed milk

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Preparation:

Step 1
• Combine all of the condensed milk, lemon curd, rum, lime juice, and Angostura in a blender and blend until smooth, about 30 seconds.
Step 2
• Using a funnel, pour the cocktail into two liter bottles and seal tightly. This drink doesn't need to be refrigerated, but it's best served chilled.

Votes: 1

Author of the recipe - Allison Robicelli is a baker and food writer.