Ponche crema de desayuno is more comforting than traditional eggnog, and the addition of coffee makes this drink perfect for breakfast time. And unlike coquito, this doesn’t have any alcohol and is best served warm, so you can actually enjoy this in the morning!
Dominican breakfast eggnog is always enjoyed during the holiday season in my Dominican household. And although this is ponche navideno, you can indulge in it all year long!
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Why you’ll love this recipe
- Comforting breakfast choice. Get cozy with a warm cup of ponche crema and toasted pan sobao.
- Minimal ingredients. Only 6 ingredients are needed for this ponche, and they’re all pantry staples.
- 3 easy steps. Make Dominican eggnog in 5 easy steps and and enjoy in just 20 minutes!
Ingredients you’ll need
- Evaporated milk. You’ll need one 12 oz can or two 5.5 oz cans. You can substitute for coconut milk, half and half, or plain milk.
- Sweetened condensed milk. Coconut cream is an excellent alternative for a rich and creamy texture.
- Sugar. You can substitute for honey, maple syrup, or agave syrup as well.
- Cinnamon sticks. If you don’t have cinnamon sticks, ground cinnamon can be used as a substitute.
- Coffee. Espresso shots for a stronger coffee taste.
- Egg yolk. For a non-egg option, consider using commercial egg substitutes or skipping it altogether.
Reccomended for this recipe
The caldero heats things up evenly and adds layers of flavor as you go.
Loisa organic cinnamon sticks perfectly infuse your dishes and desserts with a touch of sweet and spicy.
Recipe tips and tricks
- Pour the coffee into the yolk mixture slowly and mix continuously to avoid cooking the egg with the hot liquid.
- Top with a sprinkle of nutmeg for an extra cozy touch.
- Serve ponche crema de desayuno with toasted pan sobao with butter.
- Enjoy with a breakfast meal like mangu con los tres golpes.
- Store the ponche crema de desayuno in the fridge for 1-2 days, then reheat on the stovetop or in the microwave, adding a little water if needed.
Why do you need to pour the coffee into the yolk mixture?
The yolk mixture needs to be tempered with the warm coffee before being added to the hot eggnog. Pouring the yolk directly into the eggnog will create an undesirable texture.
Ponche Crema de Desayuno (Dominican Eggnog)
- 1½ cups evaporated milk
- ¼ cup sweetened condensed milk
- 2 tbsp sugar
- 1 cinnamon stick or 1 tsp ground cinnamon
- ½ cup coffee
- 1 egg yolk
- 1 tsp ground nutmeg optional
- Combine evaporated milk, sweetened condensed milk, a cinnamon stick, and sugar in a pot over 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, simmer on low for 5 minutes until slightly thickened, then serve. Buen provecho!