Caribbean Punch de Creme Eggnog

By
Cynthia Nelson
Cynthia Nelson
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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Updated on 04/21/22
Punch de Creme

Fenot Eric / Getty Images
Prep: 10 mins
Cook: 0 mins
Refrigerate: 24 hrs
Total: 24 hrs 10 mins
Servings: 5 servings
Yield: 5 cups
Nutrition Facts (per serving)
821 Calories
32g Fat
82g Carbs
31g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 821
% Daily Value*
Total Fat 32g 41%
Saturated Fat 18g 91%
Cholesterol 325mg 108%
Sodium 462mg 20%
Total Carbohydrate 82g 30%
Dietary Fiber 0g 1%
Total Sugars 81g
Protein 31g
Vitamin C 10mg 51%
Calcium 933mg 72%
Iron 2mg 10%
Potassium 1172mg 25%
*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.

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Ingredients

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.