Venezuelan Ponche Crema is a delicious traditional holiday drink! Skip the store-bought stuff and instead make your own Homemade Ponche Crema. Easy to make, easier to drink. Cheers!! The recipe includes step-by-step photos and lots of tips.
My Family’s Ponche Crema Venezolano Recipe
Let’s kick off the holiday season! We are already in holiday mode and ready to enjoy one of the busiest months of the year, but definitely the most beautiful one.
What better way to celebrate than with delicious eggnog? Be aware… this is only for adults!!! {wink}. Of course, you can make a virgin version just avoid the rum; check out my Homemade Eggless Eggnog recipe.
This is my mom’s famous recipe. I remember her preparing this “ponche” multiple times during the holiday season, as she gave it as a gift to friends in beautiful bottles. It is also a super idea if you are going to a potluck or office party… everyone will love it!
The amount of rum you add to this recipe can be adapted according to your taste. I add 1 cup of rum, the original recipe calls for 1 1/2 cup, but we do not like it so strong. Please keep in mind that because the recipe has alcohol, it should be taken in moderation. My recommendation is to serve in small glasses or on the rocks (with ice …. mmmm!!!).
If you are looking for a non-alcoholic version, check out my Homemade Eggless Eggnog recipe.
Venezuelan Poche Crema Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need the following:
- Boxed Flan: This can be found in most grocery stores in the international aisle. The flan mix used in this recipe is 2 oz (57 g).
- Milk: I use and recommend whole milk.
- Sweetened condensed milk: Make sure you use the full-fat version.
- Rum: You can use your favorite rum here; white, dark, or gold rum will work for this recipe.
Venezuelan Poche Crema Step-by-Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook the Flan
In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer the mixture to the refrigerator and chill for 2 hours or until it sets completely.
Step 2 – Blend
Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
Step 3 Bottle It Up
Using a funnel, transfer the eggnog to a glass bottle, cover it, and keep it refrigerated.
Storing Instructions
Stored this Ponche Crema in the refrigerator for up to 3 weeks.
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Frequently Asked Questions
Absolutely! Keep it well covered in the refrigerator for up to 3 weeks.
In that case, prepare the flan mix as instructed in the package. Let it set. Then proceed to blend; you’ll need to double the amount of sweetened condensed milk and rum.
Yes, in that case, I recommend making my Homemade Eggless Eggnog recipe.
More Venezuelan Recipes for The Holidays You’ll Love!
- Traditional Venezuelan Hallacas Recipe
- Venezuelan Pernil
- Venezuelan Pan de Jamón
- Asado Negro
- Polvorosas
- Bienmesabe
Recipe Card 📖
Venezuelan Ponche Crema (Eggnog)
Ingredients
- 1 box (2 oz) flan dessert mix
- 2 cups (480 ml) whole milk
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (240 ml) rum (or to taste)
Instructions
- In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer mixture to the refrigerator and chill for 2 hours, or until it sets completely.
- Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
- Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.
Nutrition
Originally posted in December 2013, the post content was edited to add more helpful information, no change to the recipe in November 2022.
We do it with vanilla boxed pudding! So yummy!! 💛💙❤️
Hello Fatima! We love it too… Feliz Navidad! xo
I have never heard of this being made with flan. Interesting.
Hello CO! Hope you give it a try soon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Oriana what rum do you recommend for this recipe? Can anyone else give some advice about what rum to use?
Thanks
Hello Ana! I always use Bacardi or any Venezuelan rum, but any good quality rum will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My parents grew up with this but never learned to make it and so they’ve never made it for me but oh how they’ve gone on and on about it! I used to make the spiked nog from here but then daughter with egg allergies…and I just stopped….so thank YOU bc I will make this for everyone this christmas, I can’t wait!
Sysy this recipe is fantastic. You can make it with and without rum. Please stop by and let me know how you, and your family, like it.
I saw this recipe earlier this week and made it on Saturday. OMG! So good! It was also so easy to make. I added some nutmeg and cloves to make it a little more to my taste, but it’s definitely different and less expensive than buying a half gallon of egg-not. I think it tasted lighter and way better too!
I am so glad that you liked it Patrick…Happy holidays!
I love ponche! I just dont under stand the 1st step, is that the flan powder mix or flan thats already made? or follow the directions on the box? If you could clarify I’d appreciate it!
Hi Saray! Sorry for the confusion. Yes, you need to buy a box (2oz) of Spanish Style Custard Flan. You can find it in any grocery store in the international food section. I use Goya brand. Then, in a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let cook about 5 minutes until the mixture begins to thicken. Let sit for 10 minutes. Place it in the refrigerator for 2 hours until set completely. Hope it more clear now. Let me know if you have any more questions. Have a great weekend =)
Hello. What’s the substitute of the flan mixture? Eggs?
Thanks,
Sandra
Hello Sandra! I’m sorry, I haven’t tried this recipe with eggs and would worry about consuming raw eggs 🙁 I know that some ponche crema recipes use egg yolks but they must be cooked. If you decide to try my recipe the flan mixture can be found in most grocery stores (look in the international/hispanic section). Thanks for stopping by =)
Chama me toca guardar esta por eso de no poder consumir nada lacteo por un mes, pero luego me desquito!!!!!!!!!
Oh I can just imagine that delicious taste! Gonna give it a try! Thanks for the recipe.
That looks so festive! I am so looking forward to all the Holiday parties with the Eggnog!
This looks amazing! So very yummy, I would love to make this for the holidays!
What a fantastic family recipe. I love the cute glasses the eggnog is in.