Ponche Crema Cocktail
Votes: 2
18+ Excessive alcohol consumption is harmful to your health!
Time: 24 hours.
Complexity: easily
Quantity: 4-6 cocktails
Complexity: easily
Quantity: 4-6 cocktails
Ponche Crema cocktail - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 4 large pasteurized eggs
- Finely grated zest of 1 lime
- 400 g of condensed milk
- 3/4 cup premium dark rum
- 1/4 tsp freshly grated nutmeg, plus more for garnish
- 1 tsp. Angostura bitters
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Recipes with similar ingredients: pasteurized eggs, lime zest, condensed milk, rum, nutmeg, Angostura bitters
Cooking the dish according to the recipe:
- Crack the eggs into a large bowl, add the lime zest, and beat until smooth, about 30 seconds. Add the condensed milk and half the rum and mix. Then add the remaining rum, nutmeg, and bitters, and mix until smooth. Strain the mixture through a fine sieve into a pitcher. Cover the pitcher with plastic wrap and refrigerate overnight or for up to 3 days.
- Before serving, stir the drink and pour into glasses with ice. Sprinkle with nutmeg on top.
Recipe author - Roger Mooking (Roger Mooking) chef, food writer, television presenter, singer
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