Ponche Alexander Alexander Eggnog Recipes

PONCHE ALEXANDER (ALEXANDER EGGNOG)

Steps:

• Blend all the ingredients together for about 1 minute.
• Simmer over medium heat.
• Stirring constantly for about 10 minutes.
• Remove from heat.
• Serve in your favorite mug.
• Sprinkle with nutmeg.
• May be served cold.

VENEZUELAN EGGNOG - PONCHE CREMA

Steps:

• In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer mixture to the refrigerator and chill for 2 hours, or until it sets completely.
• Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
• Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)

Steps:

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

ALCOHOL-FREE BASIC EGGNOG

Steps:

• Separate room temperature eggs.
• Beat yolks with half the sugar until creamy.
• Beat whites with half the sugar until peaks hold.
• Beat cream until stiff.
• Fold everything together.
• Add vanilla to taste.
• Refrigerate in covered container at least 24 hours.
• Put in serving bowl, sprinkle with nutmeg.

CHEF JOHN'S HOMEMADE EGGNOG

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.