PONCHE DOMINICANO RECIPES

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PONCHE ALEXANDER (ALEXANDER EGGNOG) RECIPE - FOOD.COM



Ponche Alexander (Alexander Eggnog) Recipe - Food.com image

Yummy eggnog!! Perfect for a cool winter night. This recipe is a traditional recipe from The Dominican Republic. Enjoy!! :)

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4-5 serving(s)

Number Of Ingredients 6

1 (14 ounce) can evaporated milk
1 (12 ounce) can sweetened condensed milk
1 cup of caribbean dark rum
1 cup Creme de Cacao (optional)
5 egg yolks
ground nutmeg

Steps:

  • Blend all the ingredients together for about 1 minute.
  • Simmer over medium heat.
  • Stirring constantly for about 10 minutes.
  • Remove from heat.
  • Serve in your favorite mug.
  • Sprinkle with nutmeg.
  • May be served cold.

Nutrition Facts : Calories 596, FatContent 20, SaturatedFatContent 11.1, CholesterolContent 293.7, SodiumContent 222.9, CarbohydrateContent 56.9, FiberContent 0, SugarContent 46.4, ProteinContent 16.5

PONCHE RECIPE | FOOD NETWORK



Ponche Recipe | Food Network image

The traditional elements that give the steaming hot Noche Buena punch, known as ponche, its signature warm flavor are tejocotes (fragrant Mexican hawthorn fruits that become tender when cooked), caña (fresh sugar cane to gnaw on) and tropical guavas. You can add other ingredients like tamarind pods, dried hibiscus flowers and your favorite dried fruit to customize it to your liking. The chopped nuts give it a delicious bite, and if you’re feeling festive, you can make this into a party drink by adding a shot of rum or tequila.

Provided by Food Network

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 13

8 ounces tejocotes (Mexican hawthorn fruit), scored, or crab apples, peeled and scored
1 cup (1/2 ounce) packed dried hibiscus flowers (flor de jamaica)
1 cup (6 ounces) finely chopped piloncillo or brown sugar
1/2 cup dried prunes or other dried fruit such as figs
1/4 cup golden raisins or dried cherries
6 tamarind pods, peeled, seeded and cut into 1/2-inch pieces
4 large guavas, peeled and cut into 1/2-inch pieces
Three 6-inch sugarcane pieces, peeled and cut in half
2 apples, peeled, cored and cut into 1/2-inch pieces
2 large Medjool dates, pitted and sliced into 1/4-inch pieces
One 4-inch cinnamon stick, plus more for serving
1 teaspoon pure vanilla extract, optional
1/2 cup chopped pecans or walnuts

Steps:

  • Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
  • Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
  • Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
  • Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.

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