Ponche Crema – Venezuelan Christmas Nog


Ponche_Crema Venezuelan Christmas NogServes 10 to 12


  • 4 eggs, well beaten
  • 2 cups water
  • 1 can (14-ounce/396g) sweetened condensed milk
  • 1 can (12-ounce/354g) evaporated milk
  • 1 can (12-ounce/354g) crème de coco
  • 2 cups (480 ml) white rum
  • 2 or 3 cinnamon sticks
  • ground cinnamon for garnish


  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. In a blender or large mixing bowl, beat the eggs until pale yellow. Add the water, evaporated milk, condensed milk, and crème de coco and mix until well blended.
  3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch.
  4. Add the cinnamon sticks and use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the seal.
  5. Submerge in the water oven to cook for 2 hours.
  6. Remove the pouch from the water oven and quick chill, submerged in ice water (half ice/half water) for at least 30 minutes.
  7. Strain the mixture to remove the cinnamon sticks and any solid bits and store in a clean pouch or covered container in the refrigerator until serving.
  8. To serve, put the egg and cream mixture into a large punch bowl, stir in the rum, and sprinkle cinnamon over the surface. Ladle into individual mugs or glasses for serving.
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