Ron Ponche by Elle Bee



Prep Time: 1 hour

Cook Time: 24 hours

Yields: 10-12 servings

Description
Pronounced "rum punch," Ron Ponche is the Panamanian version of Egg Nog. It is especially popular during the holidays. A glass of Ron Ponche is not meant to be consumed in one sitting, but rather sipped in the same manner as Bailey's or any other type of liqueur.

Ingredients

 * 10 cans evaporated milk
 * 8 egg yolks
 * 3 ½ cups sugar
 * 2 teaspoons nutmeg
 * 2 teaspoons vanilla extract
 * 1 cup water
 * 2-3 cups rum

Directions
1. Add first five ingredients to a large pot (preferably a double boiler).

2. Use a mixer to mix ingredients together thoroughly in pot before heating. Cook on medium to low heat, stirring constantly. Allow mixture to cook for 45 minutes to 1 hour, or until ingredients become thick like gravy.

3. Remove mixture from heat. Add 1 cup of water and rum. Stir.

4. Scoop liquid into Mason jar or any other jar with a lid. Note: Be sure to strain the liquid BEFORE you put it into the jar.

5. Refrigerate until you are ready to serve. For best results, refrigerate overnight.