Best Venezuelan Ponche Crema Recipe (2024)

by Enri

This is the best Venezuelan ponche crema recipe ever, mainly because it’s as thick and creamy as it gets. The best part, you won’t need to add either cornstarch. Neither ready-to-make flan powder. This Venezuelan eggnog is made of egg yolks, sweetened condensed milk, evaporated milk, and our delicious aged rum!

Best Venezuelan Ponche Crema Recipe (1)

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You may think I’m early this year, sharing a Christmas recipe in the middle of September. But the truth is I’m late. I first shared this delicious Venezuelan ponche crema in Spanish during the 2016 Holiday season. But I must confess: I was so busy that I completely forgot about the English version. So, here I go.

It is not redundant to speak of a creamier ponche crema. In some recipes, the ponche doesn’t reach the necessary creamy consistency unless you add a thickener. This one I share today is the creamiest and thickest of all, and you’ll see why.

How to Make the Creamiest Ponche Crema

I was happy with this, my first ponche crema recipe, created from the memories of my palate. Everything went very well until 2016. That year, I learned how to make rompope, the Mexican equivalent of our Venezuelan ponche crema and the American eggnog.

The trick is to make a custard with egg yolks, sweetener (sweetened condensed milk), and evaporated milk. The answer to how to make a thick creamy ponche crema in record time, is an easy one. Beat the egg until they turn pale yellow. That’s all.

The result of this technique is unbeatable: the color is a bit more intense, and the drink is creamier. The ingredients are the same as in my original ponche crema recipe. The only thing I skipped was the addition of lemon peel.

How to Serve Venezuelan Ponche Crema

Along with the hallacas, our traditional chicken salad, and the pan de jamón, ponche crema is omnipresent in any Venezuelan Christmas celebration. This delicious drink can be enjoyed cold or with crushed ice, which is how I prefer; therefore, it is imperative to have a thick, creamy consistency).

Plus, a bottle of homemade ponche crema is a gift that anyone who receives it will genuinely appreciate. This is the drink of the holidays, and we enjoy it while making the hallacas, and when we decorate the Christmas tree and put the nacimiento: the Nativity scene with which we represent Bethlehem, where Jesus of Nazareth was born.

Tips for Making the Best Ponche Crema Ever

If you dare to make this delicious homemade ponche crema, keep the following in mind:

  • To make this recipe, you will need an electric mixer; better if it is a standing one because for the egg yolks to reach the desired creamy texture, you must beat them for at least 10-12 minutes.
  • Once the yolks have the right texture, add the sweetened condensed milk and continue beating until a hom*ogeneous mixture is formed.
  • Next, add the evaporated milk and beat some more.
  • The cream of yolks and milk, along with a cinnamon stick, is then cooked over medium-low heat, better if it is in a heavy-bottomed steel pot.
  • Once on the heat, stir constantly with a wooden spoon. When I say constantly, it’s literal: you can’t leave the pot unattended, or else you’ll risk the custard sticking to the bottom, or worse yet: the egg will cook too quickly, and curdles will be formed.
  • Nor should you let the mixture boil to prevent the egg from curdling.
  • The mixture is ready when little bubbles begin forming on the pot’s edge.
  • If the egg were to curdle, do not worry. It is not the end of the world: you can strain the mixture and even liquefy it, and the matter will be resolved.
  • Once the mixture is removed from the heat, the rum and vanilla extract are added. Otherwise, the alcohol would evaporate during cooking.
  • I make my ponche crema with golden aged rum with Controlled Denomination of Origin Ron de Venezuela, but you can use the rum of your choice, including white rum.
  • This recipe yields 1 liter of ponche crema, which I store, refrigerated in sterilized swing-top glass bottles. However, some readers from Venezuela have reported that they do not reach the liter when they prepare it. This makes me think that the size of the eggs probably influences it. So, my suggestion is If the eggs you are using are not extra large, use 6 to 7 yolks.

Traditional Venezuelan Ponche Crema Recipe

Now that I’ve mastered making this thick creamy ponche crema, I share my delicious recipe. I hope you like it as much as I do. Thanks for subscribing to my YouTube channel and visiting my Amazon shop.

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4.94 from 16 votes

Traditional Venezuelan Ponche Crema

This is the best Venezuelan ponche crema recipe ever, especially because it’s as thick and creamy as it gets. This Venezuelan eggnog is made out of egg yolks, sweetened condensed milk, evaporated milk, and, of course, our delicious aged rum! The best part, you won’t need to add either cornstarch or ready-to-make flan powder.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 12 people

Calories: 218kcal


  • 5 egg yolks
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cinnamon stick
  • 1 cup aged rum
  • 2 tsp. vanilla extract


  • In a bowl and with the help of an electric mixer, beat the yolks until a pale yellow cream is formed, about 10-12 minutes.

  • Add sweetened condensed milk and beat until a hom*ogeneous mixture is formed about 1 more minute.

  • Add evaporated milk and mix until incorporated.

  • Bring the mixture of yolks and milk to a pot and turn the heat to medium-low. Cook, constantly stirring with a wooden spoon, for about 12-15 minutes. It is imperative not to leave the pot unattended at any time to prevent the punch from sticking or clumping.

  • Remove from heat. Add the rum and vanilla extract, and stir. You can discard or not the cinnamon stick. Stir, and with the help of a funnel, transfer the punch to a sterilized bottle.

  • Chill in the refrigerator for at least 2 hours before serving.

  • Unlike other punches that have to be left to thicken for several days in the refrigerator, this one is so thick that you can drink it immediately.

  • You can serve it on its own or with ice.



Nutrition Facts

Traditional Venezuelan Ponche Crema

Amount Per Serving

Calories 218Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 101mg34%

Sodium 76mg3%

Potassium 220mg6%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 21g23%

Protein 6g12%

Vitamin A 266IU5%

Vitamin C 1mg1%

Calcium 181mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: co*cktails and Drinks, Drinks

Cuisine: Venezuelan

Diet: Gluten Free

Keyword: best ponche crema ever, home made Venezuelan Christmas presents, homemade ponche crema recipe, how to make ponche crema from scratch, how to make venezuelan eggnog, How to make venezuelan Ponche Crema, how to thicken ponche crema, Traditional Venezuelan Ponche Crema recipe, Venezuelan eggnog recipe

Author: Enri

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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.

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Best Venezuelan Ponche Crema Recipe (2024)


What is ponche crema made of? ›

Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy. Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk. Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.

What's the difference between eggnog and ponche crema? ›

Unlike eggnog, which can be cloying and one dimensional, ponche a crème has range. It sings with some of the island's most intriguing ingredients: citrus, spice, rum. The heady presence of lime zest and the orangey-botanical notes found in Angostura bitters joust with the buttery heft of the eggs.

What's the difference between Coquito and ponche? ›

Ponche de Creme's Puerto Rican counterpart is called Coquito (meaning little coconut). It is similar in the use of eggs or egg yolks and sweetened condensed milk. The main difference there is the use of coconut rum and sweetened cream of coconut or coconut milk, thus the name.

How long does ponche de creme last? ›

It can keep for months in the fridge – but I promise you, it won't last that long! If you fancy trying ponche de crème this Christmas, save the recipe to Pinterest.

What liquor is in ponche crema? ›

Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind.

What alcohol is in ponche crema? ›

Add cinnamon, nutmeg, condensed milk, dark rum, and Angostura bitters. Whisk until fully combined.

Who invented ponche crema? ›

After one hundred years, and thanks to the vision of its creator, Eliodoro González P., Ponche Crema is still, more than ever, a product of exceptional quality, about to become a true tradition for more than four generations of Venezuelans.

Where is Ponche Crema from? ›

Sweet and soft liquor cream. Traditionally served in Venezuela during the holiday season.

Why do people drink ponche? ›

Ponche is the Drink Your Holiday Party Needs

Move over, mulled wine: warm, spiced ponche is a classic holiday party offering in Mexico, and traditionally served on Nochebuena (Christmas Eve) and during posadas (the nine days of celebration leading up to Christmas).

What is Puerto Rican ponche good for? ›

Ponche is a traditional Puerto Rican drink prepared with raw egg yolk, sugar, malta (non-alcoholic malt beverage) or grape juice and is believed to prevent and treat anemia.

Is coquito illegal? ›

Technically, it's illegal to sell coquito without a liquor license in New York, but you're likely to have a harder time finding the stuff legally.

Who invented Mexican ponche? ›

Nevertheless, this delicious Christmas beverage is not from Mexican origin , as it was brought to the country by the Spanish . The punch is a mixture of European and Indigenous gastronomies .

Does ponche crema go bad? ›

All the wonderful creamy and boozy holiday drinks South Florida loves — coquito, crema de vie, kremas and ponche crema, which are all better than eggnog — will only keep in the fridge for four days after they are made, a USDA spokesperson said.

Does ponche crema need to be refrigerated? ›

Cap well and refrigerate indefinitely. Ponche crema has a creamy consistency and resembles eggnog in flavor.

What is ponche crema in english? ›

Ponche crema is simply eggnog in English. This type of eggnog is not only popular in the Dominican Republic, but all over the rest of the Spanish Caribbean, and Mexico.

Where does ponche crema come from? ›

Don Angel came up with the idea of producing a Ponche crema, a traditional drink that originated in Venezuela and Trinidad. But it wasn't until many years later that his son, Mr. Dick S. Leáñez started the process to create Ponche Caribe as we know and love today!

Where is ponche made from? ›

Ponche Navideño (Mexican Christmas Punch)

It is made by simmering Mexican fruits, sugar cane and spices until fragrant.


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