Recipe courtesy of Allison Robicelli
Recipe courtesy of Allison Robicelli
Watch how to make this recipe.
Three Citrus Ponche de Creme (Trinidadian Coquito)
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: Two 33 1/2-ounce bottles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2042
- Total Fat
- 72 g
- Saturated Fat
- 44 g
- Carbohydrates
- 191 g
- Dietary Fiber
- 1 g
- Sugar
- 186 g
- Protein
- 49 g
- Cholesterol
- 337 mg
- Sodium
- 745 mg
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.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: Two 33 1/2-ounce bottles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2042
- Total Fat
- 72 g
- Saturated Fat
- 44 g
- Carbohydrates
- 191 g
- Dietary Fiber
- 1 g
- Sugar
- 186 g
- Protein
- 49 g
- Cholesterol
- 337 mg
- Sodium
- 745 mg
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.
