Ponche de Creme
It won’t be a Trini Christmas if there wasn’t a glass of sorrel, or a bottle of Ponche de Creme on the menu!
Rich and creamy, with a Rum kick, my Ponche de Creme recipe cooks to eggs over a double boiler for that extra creaminess and to ensure that my eggs are cooked before serving to people.
(I have a real fear or salmonella food poisoning, so no raw eggs allowed here!) It does take a little extra work, but it’s worth it for my peace of mind, and I can tell you for sure it makes for such a smooth drink that I can’t see myself making it any other way.