Three Citrus Ponche de Creme (Trinidadian Coquito)

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.]

Total Time:
5 min
Prep:
5 min

Yield:
Two 33 1/2-ounce bottles
Level:
Easy

Ingredients
  • Two 15-ounce cans evaporated milk
  • One 14-ounce can sweetened condensed milk
  • One 10-ounce jar lemon curd
  • 1 3/4 cups white rum
  • 1/4 cup lime juice
  • 1 tablespoon Angostura bitters
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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    This recipe is featured in:

    Holiday Gift Guide