Pumpkin Ponche de Creme Recipe from Trinidad | Eggless & Creamy Eggnog

In a large mixing bowl, combine the diced pumpkin and evaporated milk. Mix well until smooth.

Add the star anise, cinnamon stick, freshly grated nutmeg, grated tonka bean, mixed essence, aromatic bitters, white rum, and overproof rum to the mixture.

Whisk all the ingredients together until fully combined.

Taste the mixture and adjust the sweetness or spices according to your preference.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.

Once chilled, stir the ponche de creme again before serving.

Serve in small glasses or cups, garnished with a sprinkle of cinnamon or nutmeg if desired.

Equipment Needed

Spice Level:

Dietary