So after sorrel, a trini Christmas must have Ponche de Creme (pronounced punch ah crem or puncha creama) which literally means punch with cream. I am very proud that I made my first batch of ponche de creme tonight though I'm not sure who will drink it. The recipe is pretty easy and it's a nice drink to offer guests (let's hope I have guests) especially since I'm in Jamaica. But I will not be going into details with them as to how it's made. You see Jamaicans are very conservative in their eating and drinking habits and it may scare them if you divulge that the drink is made from raw eggs...just simply say that it's a sweet milky drink with rum...they just need to hear the "rum" part...This is the recipe I used from the Naparima Girls' Cookbook (The best thing to come out of Naparima Girls' High School btw):- 6 eggs
- the peel from 1 lime
- 15 oz evaporated milk
- 15 oz condensed milk ( I used a little more condensed milk than the book suggests)
- 1 tsp angostura bitters
- grated nutmeg
- nuff angostura white oak white rum (the white oak rum has a "sweeter" taste than the wray and nephew)
After beating the eggs with the lime peel, just add everything else and mix...The amount of rum depends on how much you could handle especially since white rum hits you immediately; it's not a creeper. Let me know if you have any suggestions...
On another note, I brought up my pastelles from Tdad so I won't be making that as well as a nice black cake courtesy of Mummy. A second batch of sorrel will be sweetened tomorrow. I will also be experimenting with baking a ham with pineapple glaze and homemade bread....I will try to post the results as soon as possible.
