Ay, Mami - Ponche de Leche Cubano
Cubans are people who know what they want: sugar and booze made from sugar. Well, and maybe a little dead pig, but more on that later...
When we mentioned the possibility of having contracted a slight case of H1N1 to our mother, it really should have come of no surprise that she immediately recommended that we begin imbibing large quantities of Bacardi. And actually, a couple glasses of this excellent Ponche de Leche Cubano mixed with a few straight shots of Nyquil produced some of the soundest sleep we've had in years.
At some key point during our enchanting state of intoxication, it occurred to us that this would be an excellent punch to serve at a holiday party. It's easier to make than eggnog, and it's likely that you already have all the ingredients at home. If not, just ditch everything but the rum and throw in a jigger of Nyquil.
The recipe, after the jump.
Ponche de Leche Cubano
Heat the milk in a saucepan or microwaveable mug. Meanwhile, beat the egg yolk with sugar until frothy. Add the egg yolk mixture to the hot milk, splash in some rum and vanilla, and top with a dash of nutmeg. Add a festive cinnamon stick garnish, and voila. Serves one Cubana loca.
Get the Food & Drink Newsletter
Our weekly guide to Houston dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.