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Have you ever tried Christmas cream punch?
Christmas cream punch is a typical Christmas drink in many countries, but whose origin is Venezuelan. This one stands out for its sweet taste and its touch of alcoholic drink. In addition, it is usually accompanied by typical Christmas meals while it is shared with the family.
If you've never tried it, this can be an excellent way to explore typical American cuisine. Therefore, below we will explain several methods to make it in a simple way, and we offer some recommendations to make it perfect for you.
Traditional cream punch
This is the traditional method for preparing authentic Venezuelan traditional cream punch, using ancient methods.
Ingredients of traditional cream punch
1/2 liter of liquid milk
1/2 liter of heavy cream
180 grams of white sugar
5 egg yolks
1 tablespoon cornstarch (cornstarch)
Nutmeg to taste
Cloves to taste
Cinnamon to taste
3/4 of cup of rum
Steps for making traditional cream punch
Place half a liter of milk in a saucepan over very low heat, followed by half a liter of heavy cream. Take into account that the temperature should not exceed 60 degrees.
Add the sugar to the mixture, except for a couple of tablespoons that we will reserve for later. Mix a little and let it melt together with the milk and heavy cream.
In a separate bowl, place the remaining sugar and beat there 5 egg yolks per liter. The ideal is to obtain a homogeneous mixture without lumps.
Add half of the mixture from the 60 degree pot to the beaten eggs and continue to beat very quickly, to avoid making an omelette.
Lower the heat of the stove and place the pot with the milk there again and add the mixture of eggs with milk from the previous step, but without stopping to stir.
While the mixture in the pot is cooking, beat making an 8 shape. In this way we ensure that the entire surface of the pot is removed and that the bottom part does not coagulate.
In a separate small bowl, place the cornstarch and add half a cup of water to dilute it. Beat a bit and once the liquid is consistent, add to the pot.
Continue beating very well in the shape of an 8 until the mixture thickens. You must be very patient as it should reach 82 degrees thickening, while the temperature remains uniform.
Place a bowl with ice and on top, place another bowl, and pour the mixture from the pot there, so that the cooking of the cream punch is cut quickly. Stir the mixture into the shape of 8.
Add a pinch of nutmeg, a pinch of cloves and a pinch of cinnamon. Continue mixing, with the help of a whisk.
When you notice that the mixture is completely cold, add three-fourths cups of rum and continue mixing.
Finally, pack, but be careful that the containers where packaging are clean and dry.
Quickly cover the bottles and keep very cold.
Cream punch with flan and condensed milk
This is a novel way of making cream punch, as it has emerged as a way to simplify the traditional method explained above. This process is simpler and with fewer ingredients, so it is also cheaper.
Cream punch ingredients
1 envelope of Vanilla Flan of 60 grams
400 grams of condensed milk
3/4 cup or a whole cup of RON (if it is dark better)
1/4 of teaspoon of nutmeg
One liter of milk.
Steps for making cream punch
Prepare the vanilla flan according to the directions on the box. That is, place the contents of the envelope in a pot with water and add half a liter of milk.
Beat the mixture in the pot until it thickens a little, then add the remaining half a liter of milk.
Bring the pot to medium heat and stir constantly, but turn off the stove when it begins to boil.
Let it sit at room temperature for an hour.
In the blender, pour the mixture once it is cold and add 400 grams of condensed milk.
Next, add 190 to 250 ml of rum, everything will depend on how strong you want the drink to be and mix for about a minute.
Add a quarter tablespoon of nutmeg and beat again to integrate.
Pack the contents in clean and dry bottles and keep in the refrigerator.
Cream punch without flan
This is an alternative that many consider more delicious and traditional, due to the inclusion of eggs and cornstarch, although for this it is not necessary to use a blender. However, it is very creamy and delicious.
Cream punch ingredients
500 milliliters of milk.
200 milliliters of rum.
395 grams of condensed milk.
30 grams of cornstarch.
4 eggs
1 spoon of vanilla.
30 grams of sugar.
Steps for making cream punch without flan
In a saucepan, place the milk and sugar. Next, in a separate bowl, beat the yolks of the 4 eggs and add them to the pot. Stir very well to integrate the ingredients.
Add the tablespoon of vanilla and continue beating so that it is integrated. Then add the cornstarch and keep beating until no lumps remain.
Turn the stove on to medium heat and begin beating repeatedly to prevent the mixture from sticking.
Let it boil for another minute once you notice that the mixture is thick and turn off the stove.
Cover with transparent plastic wrap and wait for it to cool.
Once it is completely cold, remove the transparent plastic wrap and add the condensed milk. Hand beat this mixture until it is perfectly integrated.
Finally, we add the rum and continue beating to integrate it.
Pack in a clean bottle with its respective cap, take it to the refrigerator and consume cold.
Conclusions of the Christmas cream punch
The Christmas cream punch is a drink of Italian origin, which was modified in Venezuela and is repeated throughout America with certain modifications. This is very delicious, and it is a tradition to consume it at Christmas, especially during Christmas Eve dinner.
Therefore, we recommend you try to make any of these recipes at home and share it with your friends.
