Ponche creme
Ingredients
- 4 large eggs
- Finely grated zest of 1 lime
- 1 (14-oz) can sweetened condensed milk
- 3/4 cup best-quality dark rum
- 1/4 teaspoon freshly grated nutmeg, plus more for topping
- 1 teaspoon Angostura bitters
Directions
- Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds.
- Add the condensed milk and half of the rum and whisk until combined.
- Whisk in the remaining rum, the nutmeg and bitters until smooth.
- Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to three days-it gets better with time.
- Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.
