Trinidad ponche de crème
Ingredients
- 6 eggs chalazae removed (the white stringy bits)
- zest of 1 lime peeled thickly
- 600 g/21oz/1.5 cans condensed milk
- 820 g /29oz/3 tins evaporated milk
- 500 ml/17.5 fl oz rum
- 1 tsp Angostura Bitters
- 1 tsp ground/grated nutmeg
Instructions
- In a large measuring jug (2.5 litre) or mixing bowl with a spout, whisk the eggs with the lime peel (using the peel cuts through the 'eggy' taste) until pale and aerated
- Whilst still whisking, pour in the condensed milk
- Continuing to whisk, pour in the evaporated milk
- Stir in the rum and the bitters
- Sprinkle ground/grated nutmeg and stir through
- Remove the lime peel and decant the mixture into sterilised bottles and keep refrigerated (it will keep for months)
Serve over ice
