Classic Trinidadian Ponche De Crème Cocktail

1.In a high-powered blender, combine the eggs, sweetened condensed milk, evaporated milk, whole milk, vanilla extract, nutmeg, cinnamon, and salt. Blend on high speed for 30 seconds until the mixture is completely smooth and frothy.

2.Pour the blended mixture into the top of a double boiler or a large, heatproof bowl set over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl).

3.Whisk the mixture continuously over medium-low heat. Use a thermometer to monitor the temperature; continue heating until the mixture thickens slightly and reaches 70°C (160°F). This process takes approximately 15 to 20 minutes and ensures the eggs are safely pasteurized. Do not allow the mixture to boil.

4.Remove the bowl from the heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth, velvety texture.

5.Allow the base mixture to cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

6.Once chilled, stir in the aged dark rum and the Angostura bitters. Taste the mixture and adjust the rum or sweetness level as desired.

7.Serve the Ponche De Crème cold in small glasses or tumblers, garnished with a fresh grating of nutmeg on top.