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Traditional Venezuelan Eggnog Ponche Crema

Ingredients:

  • 1 box (5.1oz.) instant vanilla pudding
  • 3 cups whole milk
  • 1 can (14 oz.) sweetened condensed milk
  • Rum to taste (½ to 1 cup)
  • Cinnamon


Procedures:

Follow the ingredients on the box. Combine milk and pudding and whisk until it begins to thicken. Allow to set completely.

In a blender, combine pudding, condensed milk and rum. Blend until fully combined.

Transfer to glass bottle and chill.

Serve over crushed ice and sprinkle cinnamon on top.

Note: Eggnog can be made without rum.

Rosana Machiela

 
 
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