Ponche crema de desayuno is a Dominican ponche navideño made with coffee instead of rum, making it perfect for breakfast. Ponches are a mix between eggnog and coquito, but this version of breakfast ponche doesn’t have alcohol.
My family always makes Dominican breakfast eggnog on Christmas morning, and it always hits the spot the day after Nochebuena.
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Serve with toasted pan sobao
This is the kind of drink that’s just begging for some bread to dip into. Toasted pan sobao is perfect, but any kind of sweet bread will work. You could also serve this ponche crema de desayuno with a breakfast sandwich or huevos con salchicha.
You’ll need just 5 ingredients
Making Dominican breakfast eggnog is super quick and easy. You’ll just need evaporated milk, sweetened condensed milk, cinnamon sticks, coffee, and egg yolks. I also love to top it with a little bit of grated nutmeg for an extra cozy touch, but this step is optional!
Use coffee from the greca
For authentic taste, make sure you use a greca to brew your coffee. Trust me, brewing it this way brings out the bold, rich flavor that makes this drink so much better.
Pour the coffee into the egg yolks
Mix the warm coffee into the yolks slowly while stirring constantly to keep the eggs from cooking. This process is called tempering and helps create a smooth, creamy texture.
Ponche Crema de Desayuno (Dominican Eggnog)
Ingredients
- 1 12 fl oz can evaporated milk or 1½ cups milk
- ½ cup sweetened condensed milk
- 1 cinnamon stick or 1 tsp ground cinnamon
- ½ cup coffee
- 1 egg yolk
- Sugar to taste (optional)
- Grated nutmeg or ground nutmeg (optional)
Instructions
- Combine evaporated milk, sweetened condensed milk, and cinnamon stick in a pot over low to medium heat.
- In a bowl, whisk egg yolks until slightly thickened, about 2 minutes. Slowly pour in coffee while stirring continuously.
- Add the coffee mixture to the pot, bring to a boil, and simmer on low for 5 minutes until slightly thickened. Add sugar to taste, a sprinkle nutmeg on top, and serve. Buen provecho!
