Three Citrus Ponche de Creme (Trinidadian Coquito)

  • Yield : Two 33 1/2-ounce bottles
  • Cook Time : 5m
  • Ready In : 5m
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  • Two 15-ounce cans evaporated milk
  • One 14-ounce can sweetened condensed milk
  • One 10-ounce jar lemon curd
  • 1 3/4 cups white rum
  • 1/4 cup lime juice
  • 1 tablespoon Angostura bitters


Step 1

Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

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