Every island in the West Indies puts its own spin on holiday milk punch. This eggless version of Trinidad's Ponche de Creme uses lemon curd to add additional creaminess¿no refrigeration is needed.
Recipe courtesy of Allison Robicelli
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Three Citrus Ponche de Creme (Trinidadian Coquito)
Total:
5 min
Active:
5 min
Yield:
Two 33 1/2-ounce bottles
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
Two 33 1/2-ounce bottles
Level:
Easy

Ingredients

Directions

Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

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