Caribbean Punch de Creme Eggnog

Punch de Creme
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  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 5 cups eggnog (5 servings)
Ratings (11)

By Cynthia Nelson

Updated 10/16/17

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 be properly chilled.

What You'll Need

  • 6 eggs
  • 2 limes (or lemons, zested)
  • 4 1/2 cups evaporated milk (full fat/whole)
  • 1 3/4 (14 ounces) cans condensed milk
  • 1 cup dark rum
  • 2 teaspoons Angostura Bitters
  • 1/2 teaspoon nutmeg

How 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.
  5. Serve over ice.
Nutritional Guidelines (per serving)
Calories 965
Total Fat 36 g
Saturated Fat 20 g
Unsaturated Fat 11 g
Cholesterol 363 mg
Sodium 514 mg
Carbohydrates 102 g
Dietary Fiber 1 g
Protein 36 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)