It's sweet, spiced, and incredibly creamy.

Maki Yazawa


Credit: Getty Images

Recipe Summary

15 mins
10 mins
25 mins

From Dutch advocaat to Puerto Rican coquito, it seems like almost every country has its own version of eggnog. In Venezuela, this classic holiday drink is known as ponche crema, and is made with ingredients like sweetened condensed milk, cinnamon, and dark rum. If you’re looking for an alternative to your traditional nog, venture to South America with this rich, luscious, and delicious rendition you'll love sipping (and serving) this year. 


Ingredient Checklist


Instructions Checklist
  • In a large, heat-proof glass bowl combine the egg yolks, evaporated milk, and lime zest. Whisk until fully incorporated. 

  • Place a large pot on the stove and fill with 1 inch of water. Place the glass bowl over the pot, making sure that the bottom does not touch the surface of the water to create a double boiler or bain marie.

  • Warm the mixture over medium-low heat until it reaches 160°F, about 10 to 15 minutes. Continuously whisk to ensure the mixture does not curdle or heat too quickly. Reduce the temperature if needed to ensure the eggs do not scramble.

  • Once the mixture has reached 160°F, remove the pot from the heat and transfer it to a heat-proof surface. Add cinnamon, nutmeg, condensed milk, dark rum, and Angostura bitters. Whisk until fully combined.

  • Strain the liquid into an airtight container and add cinnamon sticks to infuse additional flavor. Store in the refrigerator until ready to consume. The drink will keep for about 2 to 3 days in the fridge. If serving chilled, whisk or shake before serving over ice.