(Puerto Rican coconut-rum beverage)
A version with eggs, known as ponche crema, is a favorite in Venezuela.
4 to 6 servings
- Cinnamon sticks -- 2 to 3 each
- Water -- 2 cups
- Sweetened, condensed milk -- 1 (14-ounce) can
- Evaporated milk -- 1 (12-ounce) can
- Creme de coco (for example, Coco Lopez) -- 1 (12-ounce) can
- Rum -- 1 to 2 cups
- Ground cinnamon -- for garnish
- Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5 to 10 minutes to infuse the water with the flavor of cinnamon. Remove the cinnamon sticks and set the flavored water aside to cool.
- Whisk the cooled cinnamon water, sweetened condensed milk, evaporated milk and creme de coco together. Chill well.
- To serve, stir in the amount of rum desired, pour into glasses and garnish each serving with a pinch of cinnamon.
- Ponche Crema (Venezuela): A richer, thicker drink enjoyed by Venezuelans at Christmas-time. Beat 4 egg yolks together with the sweetened condensed milk and evaporated milk. Heat in a double boiler, stirring constantly, to a temperature of 165°F. Remove from heat and stir in the cinnamon water and 3/4 cup milk. Chill well and add rum as desired.
- For a lighter, less sweet version, substitute 2 cups of coconut milk for the creme de coco.