Ponche de creme
DrinksINGREDIENTS
White Oak Rum - 1 Cup
Eggs - 4 Large
Condensed Milk - 1 (390g)
Evaporated Milk - 1 (250ml)
Bitters - 1 Dash
Nutmeg - 1 Tsp
Lemon Zest - 1 Tsp
METHOD
Pasteurize eggs over a double boiler. (140°F for 3 minutes)
Blend eggs, evaporated milk, condensed milk, nutmeg, bitters and lemon zest.
Add White Oak Rum, blend and Enjoy!
By Foodie Nation
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