This pumpkin ponche de creme is de bomb.....
The last post with the guava wine simply whetted your appetite and now that you're ready for more, this pumpkin ponche de creme is the perfect drink for a one two knockout ...Yeah that puncheon rum will have you wheeling lol 🙂
Talking about knockouts, a few posts ago my wife Germaine was in the cockpit so to speak while I was out Paranging. (Yeah yuh boy play parang lil bit this year) But, after reading her post I must answer her concerning me and alcohoic drinks....Simply put, I can hold my liquour and I know now not to mix them when you are drinking lol!! Personal joke hahaha :).......
Anyhow, I believe vegetarians can still enjoy a Trini Christmas and enjoy all the festivities and food just like any other person during this time of rejoicing. With this in mind I came across this wonderful recipe for pumpkin ponche de creme from my past principal who was very co-operative in sharing his recipe. Of course, the only way I would want to do a recipe like this is because of how intoxifyi....great it tasted hahaha.
Honestly, this was one time I did not miss the eggs and did not have to worry about the freshness Ugh!! Added to that, I certainly did not have to worry about the calories at all, since this would have been a lot lower than the traditional ponche de crème.
It seems that I may be doing my ponche de crème this way from now on and save my eggs for a cake or something. This is fast becoming a trend of mine lately...looking for cheaper cost effective substitutes while still making delicious food and drinks. Maybe I'll have to comment on that in another post. But, for now have some pumpkin ponche de crème on the house. Enjoy. (Why yuh smellin de bottle for? It eh have no egg it it. )
Pumpkin Ponche de Creme Recipe
PUMPKIN PONCHE DE
Wash, peel and boil pumpkin
Pour in sterilized bottles and refrigerate. Serve chilled.
Pumpkin Ponche de Creme
- 1 lb yellow pumpkin
- 2 tins condensed milk
- 1 carton evaporated milk 250ml
- 1 ½ cups puncheon rum
- 3 tbsp. Angostura aromatic bitters
- 2 tablespoon mixed or vanilla essence
- 2 teaspoon grated nutmeg
- Wash, peel and boil pumpkin and puree.
- Add bitters, essence, nutmeg, evaporated milk and condensed milk. Add rum and stir well.
- Pour in sterilized bottles and refrigerate. Serve chilled.
See how simple it was? I'm sure you would like it..... No freshness; no trying to remember to add lemon rind; not even having to worry about pasteurizing to make sure the eggs are cooked. No worries. Leave a comment for this pumpkin ponche de creme if you like.
Ah gone 🙂