Ron ponche.jpg

Prep Time: 1 hour

Cook Time: 24 hours

Yields: 10-12 servings

Description[edit | edit source]

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 Baileys or any other type of liqueur.

Ingredients[edit | edit source]

  • 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[edit | edit source]

1. Add first five ingredients to a large pot (a double boiler is preferable).

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 other jar with a lid. Note: Be sure to strain the liquid BEFORE you put it into the jars.

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

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