In the Dominican Republic, there's no Christmas without ponche, and our collection includes the favorite Dominican eggnog recipes. You asked us, and you can now make the popular creamy Ponche de ciruela pasa (prune eggnog) with my easy recipe and video.
By - Reviewed: . Original: Dec 17, 2024
Why we ❤️ it
From the classic Ponche crema, to a Ponche de desayuno, we love eggnog this time of the year, and this creamy Ponche de ciruela has a surprisingly large following our country.
And even if you don't count prune among your favorite foods, you'll be surprised how tasty this drink is.
Dominican christmas eggnogs
Eggnogs are our most popular among the traditional Dominican Christmas drinks.
Ponches are perfect as a homemade edible gift, welcome as a hostess gift, and a source of income for many women as a cottage industry that pops up during Christmas and holiday season in our country.
Ponche de ciruela (prune eggnog).
How to serve
Dominican ponches are nearly always served chilled (except Ponche de desayuno, which is served freshly-made and hot.
Top tips
- Add boiling-hot water to the outer pot in the bain-marie (double boiler or hot water bath) to shorten the cooking time.
- Stir constantly very often at the begining of the cooking time, once the ponche is releasing some steam, stir constantly to prevent it from curdling.
- Once cooked (and sieved again), stir constantly so it cools down to room temperature before bottling and chilling. Do not place in the fridge while still hot.
- Nutmeg is a popular addition for this ponche, so - if you wish - add a pinch of freshly grated nutmeg after you blend the ingredients and sieve it the first time. You can substitute 1 teaspoon of vanilla extract.
About this recipe
This is a best-seller for ponche-makers, and each one will have different ways of making it. This is a simple recipe that you can modify later if you wish.
This recipe yields about a liter of eggnog, or 4 cups, about 6 servings. You can double or triple the ingredients (same cooking time) to have extra servings.
Salud!
Video
Recipe
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks for your support!
Ponche de Ciruela Pasa [Video+Recipe] Prune Eggnog
Ingredients
- 1¼ cup condensed milk
- 2 cup evaporated milk
- 3 egg yolk
- 6 prunes
- 1 cup white rum
- ¼ teaspoon nutmeg (freshly-grated)
Instructions
1. Combining
In the blender vase, mix the condensed and evaporated milk. Add the egg yolks and white rum.You can add the nutmeg if you wish.
2. Sieve
- Sieve, then discard solids. Pour into a medium saucepan.
3. Cooking
- Boil in a large pot in a bain-marie (hot water bath) over medium-low heat for 20 minutes, lower heat to minimum and simmer for 20 more minutes.Stir often to prevent it from sticking to the bottom.
4. Sieve again
- Remove it from the heat. Sieve through a fine-mesh sieve.
5. Cooling
- Stir constantly but slowly until it cools down to room temperature.Pour into a bottle for storage.
6. Serving
Chill, and serve or store for up to a week in the fridge.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Want to save this recipe?
Enter your email & I'll send it to your inbox. ❤️ Plus, get great weekly recipes from me!
- Learn more about me and the humans behind this blog.
- Share your questions and comments about this post.
- Subscribe to receive our recipes and articles by email.
- Please stay in touch! Follow us on:
Comments
No Comments