Ron ponche is the Panamanian version of eggnog: a creamy, spiced, rum-laced beverage that is usually enjoyed during Christmas and New Year.
The concept of this egg-based drink came to Latin America through the European colonization. British eggnog was made with milk, eggs, sugar, and spirits like brandy or rum. In the Americas, wealthy landowners adapted the recipe using local ingredients.
Panama’s eggnog typically uses Seco Herrerano or Ron Abuelo, but some people prefer a light rum like Bacardi or Carta Vieja. Every Panamanian family might have their own variations of the recipe, passed down through generations. These recipes are closely guarded, and every ron ponche that you try will probably taste slightly different.
Serve chilled during your holiday gatherings to have the complete Panamanian holiday experience.
Join us January 8. for our annual global index reveal.
Ingredients
• 2 cans of evaporated milk
• 1 liter of whole milk
• 1/2 kg of sugar
• 50g of vanilla sugar
• 150 ml rum of your choice
• 2 tbsp cornstarch
• 9 egg yolks
• Nutmeg, to taste
• Cinnamon, to taste
Instructions
1. In a bowl, whip the evaporated milk, milk, sugar, and cornstarch for five minutes with an electric mixer.
2. Add the yolks and mix for another two minutes.
3. Add the mix into a double boiler pan and steam cook for half an hour.
4. Once ready, let it cool and add the rum while slowly stirring the mixture.
5. Add nutmeg and cinnamon to taste.
6. After, refrigerate the mix for three to four hours so that it takes the consistency needed.
7. Transfer to a glass bottle that can seal properly. Drink within 7 days.
8. Serve chilled!
Sincerely!
Monica Linares
Managing Editor, Panama Letter
