It's Christmas Eve, my favorite day of the year. There is always something so magical about this day (not only because it's the day I proposed and also the day I got married), but since childhood I always loved this day.
It seems that it is the peak of everything that works up to Christmas Day. There is all the excitement of the anticipation of your loved ones' reactions to their gifts. The tree is full of wrapped presents beneath. Cooking and preparation for the big day is here. You can feel the love in the air. I just love this day.
As a boy, growing up in my homeland in the Caribbean, on Christmas Eve I was allowed only one alcoholic drink, and that is a milk punch called Punch de creme. It can be a really delicous dink, or if not made properly, can taste really badly.
The classic recipe involves milk, with eggs, sugar and lime to kill the freshness of the eggs, and rum. Years ago, my best friend's mother gave me a small glass of this punch, and it was the best I every tasted. She gave me the recipe, which is the simplest thing in the world compared to the original, and tastes far better. So in the spirit of giving, I now share with you my timed honored recipe for punch de creme. Enjoy.
1 can of condensed milk
2 cans of evaporated milk
6 dashes of Angostura bitters (original recipe)
Rum to taste*
~ Combine all ingredients in a blender and run at high speed until well blended, about 45 seconds
~ Pour over ice and enjoy
~ Keep refrigerated
*I don't drink alcohol because I just don't (plus my meds), so I just add 4 tablespoons of rum for flavor. Start off with maybe 1 cup of rum and then add more according to you drunkenness desires. You can also add a pinch of nutmeg too.