Venezuelan cream punch

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:

1. 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.
2. 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.
3. 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
4. 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.
5. 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