EGGLESS PUMPKIN PONCHE de CREME

Time Breakdown: {Makes approximately 3x 750ml bottles}

• Preparation Time: 20 minutes

• Chilling Time: 4–8 hours (or overnight)

• Total Time: Approximately 4½–8½ hours

Ingredients:

• 1 litre full-cream milk

• 3 cups roasted squash or pumpkin (fully cooled)

• 1 can evaporated milk

• 2 tins sweetened condensed milk

• 2 teaspoons vanilla extract

• ½ teaspoon salt

• ¼ teaspoon ground allspice

• ⅛ teaspoon ground cloves

• 2 teaspoons ground cinnamon

• ½ tablespoon freshly grated nutmeg

• 1½ to 2 cups white rum (adjust to taste)

Instructions:

1. Blend pumpkin and milk
   Add the roasted pumpkin and full-cream milk to a blender. Blend until completely smooth and creamy.

2. Add spices
   Add salt, allspice, cloves, cinnamon, and grated nutmeg to the blender. Blend again until fully incorporated.

3. Strain the mixture
   Strain the blended mixture through a fine mesh strainer into a large mixing bowl.
   This step ensures a silky-smooth ponche de crème with no lumps or unblended spice particles.

4. Whisk in remaining ingredients
   To the strained mixture, whisk in:

   • Evaporated milk

   • Sweetened condensed milk

   • Vanilla extract

   Whisk until fully combined and smooth.

5. Add rum
   Gradually whisk in the white rum, starting with 1½ cups and adjusting to taste.

6. Chill
   Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Samantha’s Serving Suggestions:

• Serve well chilled with freshly grated nutmeg on top.

• This ponche de crème tastes even better after 24–48 hours, as the flavors deepen.

• Adjust the rum to your preference... Add less for a lighter drink or more for a stronger holiday pour.

• Store refrigerated in airtight bottles or jars for up to 6 months.

Eggless Pumpkin Ponche de Crème (Trini Style)

This Eggless Pumpkin Ponche de Crème is a smooth, rich, and beautifully spiced Trinidad-style Christmas punch made with roasted pumpkin, warm holiday spices, creamy milk, and white rum- all without eggs.

Traditionally enjoyed during the Christmas season in Trinidad and Tobago, ponche de crème (also known as punch de crème) is a festive holiday drink served chilled and shared with family and friends. This eggless pumpkin version delivers all the flavor and creaminess of the classic, while offering a smooth, comforting twist using roasted squash or pumpkin.

The pumpkin is blended until silky smooth with full-cream milk and warming spices like cinnamon, nutmeg, allspice, and cloves, then strained for a perfectly creamy texture. Evaporated milk, sweetened condensed milk, vanilla, and white rum are whisked in to create a well-balanced, indulgent holiday drink.

One of the best things about this recipe is its flexibility - you can adjust the rum to your preference, making it as light or as strong as you like. Like most Trinidad Christmas favorites, this ponche de crème tastes even better after resting, allowing the flavors to deepen and mature.

This eggless pumpkin ponche de crème is perfect for Christmas gatherings, gifting in bottles, or simply enjoying at home throughout the holiday season.