"When it's Christmas in Trinidad and Tobago, parang serenades and marathons of pastelle-making are fueled by two things: cuatro music and rum... The drink has its roots in Ponche Crema... the go-to for long nights filled with endless dancing, cooking and eating."
"Chad Lee Loy has put a fresh twist on the classic... His version of Ponche de Crème introduces fennel, for a subtle sweetness and an earthy, herbal character, and cardamom, which adds spice and floral flavor."
"Rather than simply mixing the ingredients together, Lee Loy first simmers the milk with the aromatics... This step ensures the eggs don't curdle but instead blend into a smooth, velvety mixture and gives the drink a longer shelf life."
"Ponche de Crème is often made to bring over to friends' homes during the holidays... It captures the comforting flavors of the season, with just the right touch of something new."
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