Recipe courtesy of Allison Robicelli

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.
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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: Two 33 1/2-ounce bottles
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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

  1. 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.