Thursday, December 22, 2005

Punch a creme (my way...)

This is a popular Christmas drink served throughout the caribbean at this time of year (along with sorrel), it is very potent...but absolutely delish...this is the original recipe for Punch a creme (thanks to www.barbados.org)

3 eggs
1 wineglass rum
1/2 tin (175g or 7oz size) evaporated milk
Piece of orange or lime rind
1 tin (325g or 12oz size) condensed milk
1 teaspoon bitters
Method:
Beat eggs well with the rind. Remove rind. Add milk. Stir well. Add rum and bitters and mix thoroughly. Bottle. Chill and shake well before serving. Makes 12-16 servings in liqueur glasses.

This is ordinarilly really nice but as i live in Beijing...you have to be careful with raw eggs so i made my own version of Punch a creme also with a nice kick!
For 2 liters
10 tins Coconut juice (Coconut tree brand)
1 tin condensed milk
1 tin evaporated milk
1/2 bottle white rum (i used bacardi)
nutmeg, cinnamon, allspice to taste
Method: Mix all ingredients and leave at least 36 hours before drinking...serve on the rocks.



Picture of fab punch a creme a la moi to come shortly....

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