{"id":31613,"date":"2024-02-02T00:01:13","date_gmt":"2024-02-02T05:01:13","guid":{"rendered":"https:\/\/ckms.ca\/?p=31613"},"modified":"2024-02-02T00:01:13","modified_gmt":"2024-02-02T05:01:13","slug":"recipe-for-poncho-crema-venezualan-egg-nog-like-drink","status":"publish","type":"post","link":"https:\/\/blog.ckms.ca\/?p=31613","title":{"rendered":"recipe for Poncho Crema, Venezualan egg-nog-like drink."},"content":{"rendered":"\n<p>From this BoingBoing BBS thread.<\/p>\n\n\n\n<p>Here\u2019s an easy and hopefully non-fussy recipe for (Venezuelan) eggnog, called Ponche Crema. I suppose it translates to cream punch&nbsp;<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/emoji.discourse-cdn.com\/apple\/stuck_out_tongue.png?v=12\" alt=\":stuck_out_tongue:\" width=\"20\" height=\"20\">&nbsp;but it\u2019s basically a very thick and sweet eggnog that\u2019s spiked with rum and flavored with vanilla and whatever else you like. You can flavor it with coffee, chocolate, and i\u2019m sure you could use other things but for us we default to vanilla and coffee versions. Typically you serve it on the rocks or crushed ice, this will help keep it cold but also dilute it.<\/p>\n\n\n\n<p>This homemade nog will store for a long time in a fridge, in my family we typically make it around xmas or before the end of the year and then stash it in the fridge to enjoy the following year during the winter holidays. But technically you can make this the same day or the day before, but ideally you want to make it a few weeks up to a month or two in advance because sometimes it needs time to \u201cset\u201d (aka thicken in the bottle). Ultimately it\u2019ll taste fine even if you make it the same day.<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4-5 egg yolks<\/li><li>1 14oz can of sweetened condensed milk<\/li><li>An inexpensive aged rum, you\u2019ll use 14oz worth of rum so use the sweetened condensed milk can to measure. Rum-wise i recommend&nbsp;<a href=\"https:\/\/static.specsonline.com\/wp-content\/uploads\/2018\/11\/002696469026.jpg\">Flor de Ca\u00f1a 4 year old rum<\/a>&nbsp;but if you have easier access to something else go ahead.<\/li><li>Vanilla to taste<\/li><\/ul>\n\n\n\n<p><strong>Preparation:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Crack and separate the yolks from the whites.<\/li><li>Use a hand mixer, stand mixer or a blender to mix the egg yolks. Buckle up because you\u2019re going to need to mix them for a long time, the longer you can aerate them the better and quicker the Ponche Crema will thicken. If you\u2019ve got the luxury of time and you\u2019re making this way in advance then you can mix them for a shorter amount of time and they will eventually set. But give it 15-20 mins at least, if you can give it longer then great.<\/li><li>Once the yolks have been mixed long enough you can start adding in all of the ingredients. Mix it all and then pour into glass bottles that have been property cleaned and sterilized, you can reuse corks, buy silicone corks or&nbsp;<a href=\"https:\/\/m.media-amazon.com\/images\/I\/711WcAwrigL.jpg\">buy\/upcycle glass bottles that are sealable like this one<\/a>. This recipe will make about 700-750ml worth of Ponche Crema. Make at least a double batch so you can have a regular vanilla one and one flavored.<\/li><li>If you\u2019re using coffee or other flavorings i\u2019d recommend adding it at the end when the Ponche Crema has already had time to set in the fridge. Add the coffee or whatever additional flavoring a little bit at a time and taste it, you don\u2019t have to be heavy handed. If using coffee then use instant if you have it on hand and dissolve it into a small amount of water, if you use coffee grains just make it extra strong but again try not to add too much liquid.<\/li><\/ul>\n\n\n\n<p><strong>Notes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>The final consistency of Ponche Crema is somewhat thick, however it\u2019s not uncommon for it to set overly thick in the bottle so you might need to add milk, booze, or another liquid to help loosen it up to what you need. What\u2019s the correct thickness?&nbsp;<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/emoji.discourse-cdn.com\/apple\/thinking.png?v=12\" alt=\":thinking:\" width=\"20\" height=\"20\">&nbsp;Not sure what the best references to use are but took a look what my fridge and i\u2019d guess it\u2019s between peptobismol and ketchup?&nbsp;<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/emoji.discourse-cdn.com\/apple\/man_shrugging.png?v=12\" alt=\":man_shrugging:\" width=\"20\" height=\"20\">&nbsp;If a Venezuelan or someone that\u2019s had it before wants to give a better descriptor have at it lol.<\/li><li>For the amount of rum you can use more or less depending on your preference, though if it had too little rum i\u2019d be concerned over the lack of alcohol not preserving it well and it going off.<\/li><li>You want to be a good Ponche Crema drinker? Sneak small tastes of it throughout the year and be indignant if anyone suggests drinking it outside December\u2026 unless they really want a taste. Then you give them a small serving to enjoy and then cut them off and say if they want some more to wait until Dec. You\u2019d also happily sell them a bottle.<\/li><li>Could you flavor this with winter spices like cinnamon, nutmeg and the like? Sure! I haven\u2019t done so myself mainly because the vanilla is what\u2019s nostalgic to me.<\/li><li>Date and label your bottles, especially if you\u2019ve got different flavors.<\/li><li>When filling up a bottle leave plenty of room, don\u2019t fill up the neck. You want enough room to dilute if needed.<\/li><\/ul>\n\n\n\n<p>Have questions or comments about this? Let me know, hopefully i didn\u2019t miss anything but if i did i\u2019d be happy to edit my post.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From this BoingBoing BBS thread. Here\u2019s an easy and hopefully non-fussy recipe&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[282],"tags":[12,1909,32],"class_list":["post-31613","post","type-post","status-publish","format-standard","hentry","category-article","tag-food","tag-rum","tag-venezuela","wpcat-282-id"],"_links":{"self":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/31613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31613"}],"version-history":[{"count":1,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/31613\/revisions"}],"predecessor-version":[{"id":31614,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=\/wp\/v2\/posts\/31613\/revisions\/31614"}],"wp:attachment":[{"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ckms.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}