Ponche  (Coquito or Eggnog)

Serving: 15
Prep Time: 20 minutes

2 cups of water
8 cinnamon sticks
1/2 tablespoon of cloves
1/4 teaspoon of nutmeg
6 egg yolks
3 cans (36oz) of evaporated milk
2 cans of coconut milk
2 cups of heavy cream
3 cans (42 oz) of sweetened condensed milk
3 cups of rum
1 tablespoon of ground cinnamon


TIP: If not serving right away, omit the rum and add it when you are ready to serve

Instructions # 1
Boil cinnamon, cloves and nutmeg in 2 cups of water until it’s reduced to 1 cup

Strain this reduction and set aside to cool

In a 3 quarts saucepan, mix egg yolks and evaporated milk.

Cook over low heat (10 min), stirring constantly until mixture thickens and it coats the spoon

Let cool.

Add the cinnamon, clove and nutmeg and the remainder of the ingredients to the egg mixture

Blend well with a hand mixer or blender

Refrigerate for an hour

Serve and garnish with ground cinnamon

Instructions # 2

In a mixing bowl, add and blend the eggyolks until smooth

Add the condensed milk and blend well

Add the coconut milk and heavy cream and blend well

Add the the cinnamon and nugmeg and blend well

Add the rum and blend well

Transfer to a pitcher with cover and chill before serving