Ponche Crema (Venezuelan Eggnog)

If you’re looking for a holiday drink that packs a punch, Ponche Crema is what you need. This Venezuelan Eggnog is creamy, rich and smooth, with a warmth that’ll make your holiday celebrations feel extra special! This recipe is a guest post from Jani Díaz in Venezuela!

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Ponche Crema is a traditional Venezuelan eggnog, created by chemist and perfumer Don Eliodoro González in 1904. Known for its sweet, creamy taste and high alcohol content, it’s made with rum, condensed milk, egg yolks, anise liqueur, and aguardiente. Though the original recipe remains a secret, many claim their versions closely resemble González’s iconic creation, making it a beloved holiday drink across Venezuela.

Ingredients Needed

• Milk: This is the base of this Venezuelan ponche crema! Make sure to divide it into two parts, which will help control the consistency at the end of the process. Whole milk is best!
• Condensed Milk: Sweet and creamy, this adds richness without the need for extra sugar.
• Egg Yolks: Egg yolks create a thick, creamy texture!
• Vanilla Pudding or Flan Mix: This adds flavor, sweetness, and keeps a thick consistency!
• Alcohol: To make this ponche crema recipe extra festive, I added a combination of rum, aguardiente, and anise liqueur to the mix. This combination of alcohol is classic in ponche crema and gives it its unique flavor!
• Vanilla extract: This is optional, for added flavor if you want!

How to Make This Venezuelan Eggnog Recipe

1. Combine Milk & Egg Yolks: Divide the milk into two equal parts. Place a medium pot on the stove, over medium-low heat. In this pot, pour half of the milk and the egg yolks. Lower the heat, and stir using a whisk until the milk and yolks are smooth and well combined.

2. Add Pudding Mix: Little by little, add the pudding or flan mix. Cook for approximately ten minutes, stirring constantly because it can stick to the bottom of the pot. When the mixture becomes thick, turn off the stove and let it rest for a few minutes.

3. Combine Remaining Ingredients in Blender: While the mixture rests, pour the rest of the milk into the blender, along with the condensed milk, white rum, aguardiente or sugar cane brandy, anise liqueur, and vanilla extract. Blend for a couple of minutes, and then gradually add the (pudding/flan milk mixture.

4. Blend: Blend at high speed for about a minute or until you have a smooth consistency. Place the mixture in a bottle or decanter and let it chill in the refrigerator for approximately two hours before serving.

5. Serve & Enjoy: Serve the Venezuelan ponche crema eggnog in brandy glasses or short glasses with plenty of ice. If you like, you can sprinkle a little cinnamon powder on top.

Tips & Tricks

• Cook the milk and egg yolks low and slow! In order to ensure that the eggs mix with the milk without curdling, you have to cook it low and slow and whisk well the whole time.
• Blend well. Combine all of the ingredients in a blender and blend well to ensure that the ingredients are thoroughly combined and the drink is the desired consistency.
• Serve chilled! Let the homemade ponche crema chill for at least 2 hours so the flavors have time to meld together. Serve in short glasses and sprinkle a little cinnamon on top. It’s perfect alongside holiday cookies or rich desserts like chocolate cake.

Recipe Variations

• Chocolate Ponche Crema: Swap out the vanilla pudding for chocolate pudding for a delicious chocolatey twist.
• Brandy Instead of Aguardiente: No aguardiente? No problem! Just use brandy or more rum. Aguardiente is common in Latin America but not so common in other regions.
• Anise-Free Version: If you’re not into the anise flavor, you can skip the anise liqueur and add a splash more rum or a few drops of anise extract, instead!

Frequently Asked Questions

How long does this Venezuelan eggnog last in the fridge?

Ponche Crema can be stored in the refrigerator for up to two weeks. The flavors will develop more over time, making it perfect for prepping ahead of holiday gatherings.

What if the mixture curdles while cooking?

If the egg yolk mixture starts to curdle, lower the heat and whisk vigorously. If it’s beyond saving, you can strain it to remove any lumps before blending.

Ponche Crema (Venezuelan Eggnog)

Recipe for Ponche Crema, this Venezuelan Eggnog recipe is prepared with milk, egg yolks, condensed milk, vanilla pudding, rum, aguardiente (sugar cane liquor), anise liqueur, and vanilla extract.

5 from 1 vote

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Course: Drinks

Cuisine: Latin American, South American, Venezuelan

Keyword: Christmas drinks, Eggnog, Holidays, Ponche, Ponche con flan, Ponche de huevo

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10

Ingredients

• 4 cups of milk 4 cups = about 1 liter
• 1 can condensed milk 400 ml
• 6 egg yolks
• 1 large package of vanilla pudding or packaged flan mix or two small ones, 200 grams total
• 1 cup rum 250 ml – adjust to taste
• ¾ cup of aguardiente or sugar cane brandy 180 ml. – can replace with brandy or additional rum
• ¼ cup anise liqueur 60 ml. – can replace with anise extract flavor plus additional rum or brandy
• 1 teaspoon vanilla extract optional

Instructions

• Divide the milk into two equal parts. Place a medium pot on the stove, over medium-low heat. In this pot, pour half of the milk and the egg yolks. Lower the heat, and stir using a whisk until the milk and yolks are smooth and well combined.
  
• Little by little, add the pudding or flan mix. Cook for approximately ten minutes, stirring constantly because it can stick to the bottom of the pot. When the mixture becomes thick, turn off the stove and let it rest for a few minutes.
  
• While the mixture rests, pour the rest of the milk into the blender, along with the condensed milk, white rum, aguardiente or sugar cane brandy, anise liqueur, and vanilla extract. Blend for a couple of minutes, and then gradually add the cooled down pudding/flan milk mixture.
  
• Blend at high speed for about a minute or until you have a smooth consistency. Place the mixture in a bottle or decanter and let it chill in the refrigerator for approximately two hours before serving.
  
• Serve the Venezuelan ponche crema eggnog in brandy glasses or short glasses with plenty of ice. If you like, you can sprinkle a little cinnamon powder on top.
  

Notes

If you want to prepare a chocolate variation of this recipe, you can change the vanilla pudding flavor for chocolate pudding, and the result is also exquisite. You can do the same with other pudding flavors.
You can store this drink in the refrigerator for a couple of weeks. This will allow you to prepare it before the holidays and save time on Christmas Eve or New Year’s Eve.

Step by step preparation photos for Venezuelan Ponche Cream:

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