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anibal/ponche-crema-receta.markdown

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Last active January 1, 2016 06:19
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ponche-crema-receta.markdown

Granny's Carúpano Style Egg Nog (Ponche Crema Carupanero)

Ingredients

  • 1 bottle of Whistle Pig bourbon whiskey (or rye), 1 bottle of Bruichladdich scotch whisky
  • 30 egg yolks
  • 4 cans of condensed milk (14 oz / 397g per can)
  • 1 bottle of rum (750 ml)
  • Lime zest, 1 tsp
  • Nutmeg, grounded, 1 tsp

Instructions

  1. Drink the Whistle Pig and the Bruichladdich, you'll need the empty bottles later.
  2. Whisk the egg yolks (by hand, never in a mixer or blender) until they are creamy. Save the egg whites for suspiros if you know what they are.
  3. Add condensed milk, lemon zest and nutmeg. Mix well.
  4. Add rum. Mix well.
  5. Pour into the glass bottles (the Whistle Pig one, the Bruichladdich one, and the rum you just used, or alternatively, any other three 750 ml bottles) and let it rest in the fridge for at lease one day, preferably a whole week.

Variations

Add some other liquors, or try different spices.

Serving

This Egg Nog can be very thick. Shake the bottle well, and pour in a glass with crushed ice.

License

Licencia Creative Commons
Receta del Ponche Crema casero de mi abuela carupanera por Aníbal Rojas se encuentra bajo una Licencia Creative Commons Atribución-NoComercial-CompartirIgual 3.0 Unported.
Basada en una obra en gist.github.com.

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