Caribbean Punch de Creme Eggnog

Written by
Cynthia Nelson
Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Living in Barbados, Cynthia shares her love of the diverse food of the islands.
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Cynthia Nelson
Updated 07/27/19
Punch de Creme

Fenot Eric / Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Refrigerate: 24 hrs
  • Yield: 5 cups eggnog (5 servings)
Nutritional Guidelines (per serving)
965 Calories
36g Fat
102g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 5 cups eggnog (5 servings)
Amount per serving
Calories 965
% Daily Value*
Total Fat 36g 46%
Saturated Fat 20g 101%
Cholesterol 363mg 121%
Sodium 514mg 22%
Total Carbohydrate 102g 37%
Dietary Fiber 1g 4%
Protein 36g
Calcium 1034mg 80%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Punch de creme is the Caribbean's version of Eggnog. There is even a song about drinking punch de creme on Christmas morning. This thick, creamy, rummy beverage is very popular in Trinidad and Tobago but most of the other Caribbean countries have their own versions.

As a tip, make the punch de creme at least 24 hours before you serve it so that the flavors can really meld together and the drink can be properly chilled.

Ingredients

  • 6 eggs
  • 2 limes (or lemons, zested)
  • 4 1/2 cups evaporated milk (full fat/whole)
  • 14 ounces condensed milk
  • 1 cup dark rum
  • 2 teaspoons Angostura Bitters
  • 1/2 teaspoon nutmeg

Steps to Make It

  1. Break the eggs into a large bowl.

  2. Add zest to eggs and beat with hand mixer until the eggs are frothy.

  3. Pour in evaporated and condensed milk and rum. Add bitters and nutmeg and beat until well blended and everything is incorporated.

  4. Strain and pour into distilled bottles, cork, and chill ideally for 24 hours or longer.

  5. Serve over ice.