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Two glasses with gold rims filled with ponche crema.
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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.
Course Drinks
Cuisine Latin American, South American, Venezuelan
Keyword Christmas drinks, Eggnog, Holidays, Ponche, Ponche con flan, Ponche de huevo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 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.
    Milk and egg yolks in a saucepan.
  • 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.
    Milk and egg mixture in a saucepan with powdered pudding being sprinkled in.
  • 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.
    Sweetened condensed milk being poured into a blender with milk.
  • 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.
    Milk and egg mixture in a saucepan with powdered pudding being sprinkled in.
  • 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.
    Ponche crema in a goblet glass on a gold coaster.

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.