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Drink • Sweet

Elizabeth’s Ponche-de-Crème

Elizabeth Torry, Habanero Consulting Inc.
Elizabeth Torry

Finance Manager

We normally make this drink only at Christmas time, offering it to friends and family when they visit.



  • 6 eggs, beaten
  • 2 teaspoons grated lime zest
  • 3 (14-ounce) cans sweetened condensed milk
  • ¾ cup canned evaporated milk
  • 1 ½ cups rum
  • 1 tablespoon aromatic bitters
  • 1 pinch freshly grated nutmeg


Step 1

In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy.

Step 2

Gradually pour in the condensed milk while continuing to mix, then pour in the evaporated milk.

Step 3

Stir in the rum and bitters and sprinkle with nutmeg.

Step 4

Transfer to a bottle and chill for at least 1 hour before serving over crushed ice.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.