Ponche De Creme

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INGREDIENT

• 2 Cups Angostura White Oak Rum
• 6 Eggs
• 3 Cans Cuisine Full Cream Evaporated Milk
• 2 Cans Cuisine Sweetened Condensed Milk
• 1 Lime (rind)
• 1 Nutmeg
• 1 Star Anise
• 3 Cloves
• 5 All spice
• 2 tbsp Mixed essence (vanilla, lemon and almond)
• 1 tbsp Angostura bitters

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METHOD

• In a bowl beat the eggs and the lime rind for about 3-5 minutes. Note: ( While beating keep checking to see if the freshness from the egg settles)
• Add the evaporated milk mixing well for another 3 minutes and then add the condensed milk and blend well.
• Crush all the spices and add to the mixture. Note: ( Any of your favourite spices can be used )
• Add the mixed essence, bitters and the White Oak rum. Mix well.
• Strain the mixture and pour into your favourite bottle.
• Place in the fridge and serve with ice
• Enjoy.

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