Ingredients to make Venezuelan cream punch:
- 1 bottle of white rum
- 3 cans of condensed milk
- 8 units of egg yolks
- 1 can of evaporated milk
How to make Venezuelan Cream Punch:
- The first step to prepare the delicious Venezuelan cream punch will be to beat the egg yolks until they have a creamy consistency. You can do it by hand or use an electric mixer on low speed.
- Then add the condensed milk and the evaporated milk, mix until the ingredients are fully integrated and add the rum last. You can flavor with a little vanilla or lemon zest but this ingredient is optional.
- Trick: You can also substitute the condensed milk for arequipe or dulce de leche and add one more cup of evaporated milk and rum to the mixture
- Pack the Christmas punch in clean, dry bottles, cover tightly, and refrigerate for at least a couple of hours until it has cooled well. The Venezuelan cream punch that we have prepared yields about three and a half liters and you can keep it in the fridge for about 6 months.
- Serve this delicacy in a short glass with lots of ice to celebrate the New Year, after a special dinner or accompany some delicious Christmas desserts. For dinner we recommend a seafood cream starter, followed by a delicious stuffed loin and closing with a nougat flan and of course, the Venezuelan cream punch
