I submitted my Abuelita Nany’s signature Ron Ponche recipe to Sweet Paul Magazine’s Holiday Contest this year.
For 87 years granny’s kept this famous recipe a secret, until I bribed her with this competition, cuz if there is something granma’ loves more than cooking + seeing your face after savoring what she made, is winning.
Happiness is… ferociously following granma’ around the kitchen with a video camera to document this heirloom recipe. Until the very end she was still trying to sneak up on me, ninja-style so I couldn’t measure her “to taste” additions. “Abu, you told me this recipe called for 8 egg yolks. I just counted TWENTY FOUR!!!”. Sneaky granny. Sneaky sneaky indeed.
Happiness is… faking I didn’t actually learn how to recreate my Abuelita Nany’s Ron Ponche, so she keeps on making it herself for years + years to come. Cuz nothing says “es la Navidad” like the smell of rum coming out of grandma’s kitchen.
Happiness is… hitting submit on Sweet Paul Magazine’s Holiday Contest page + never hearing back + still feeling like a jackpot winner.
Happiness is… sharing everything this recipe means to me + my family + our history with YOU!
Here’s what you’ll need to make Ron Ponche de Abuelita Nany, because you should. Make it, I mean. Because even if you’ve been naughty this year you deserve an indulging extravagance.
- 4 cups white sugar
- 4 cups whole milk
- 4 cups evaporated milk (we used Nestle)
- 24 egg yolks (not 8 as granny will have you fooled) + whisk with 1/8 cup whole milk
- 4 teaspoons corn flour or corn starch + diluted in 1/2 cup water
- 1 bottle of rum (Granny likes Bacardi)
- 1 teaspoon pure vanilla extract
Step 1: In a large pot add sugar + milk + evaporated milk. Cook in “Baño María” (in English this is called “Water Bath” or Bain Mary), until it boils. Stir occasionally. It took us approximately 20 minutes.
Step 2: Bring the fire down to low heat. Dilute corn flour in water before adding to the mix. This step is important. If the corn flour is added when dried it can create ugly clusters of muchiness. Add the wet corn flour mixture to the mix. Stir well.
Step 3: Add vainilla. Stir, until well combined.
Step 4: In a medium bowl, whisk egg yolks. Add 1/8 cup milk. Add this to the cooled down mix in slow motion, using a mesh strainer. Stir stir stir stir like a crazy person.This is one of granny’s secret steps. Skip it if you want Frittata Ponche instead of Ron Ponche. NOT!!! Most people get this part wrong + end up cooking their eggs. You should notice eggs yolks “strings” coming from the strainer. That’s the idea.
Step 5: The add 1 bottle of rum. Let cool completely.
Bottle in beautiful recycled glass bottled + gift for christmas using these Holiday Gift Tags (ahem ahem).
Keeps in the refrigerator for up to a month. Serve in a fancy cup with ice or in a whisky glass. Make it festive!
When I told my family “I DID IT!!! Eagle Minor One Niner has landed the recipe. I repeat Eagle has Abuelini’s Ron Ponche recipe”, it felt like I had landed on the moon or holding The Ring, as in my preciouzzzz.
Of course I documented the entire experience in film + photos, for myself, for my kids + their kids. But then I saw the footage + I was like, “I can’t keep this too myself”. So here’s an editor’s cut version of the footage. It’s raw + intimate + mostly in Spanish, but I knew that wouldn’t stop you from enjoying all the magical moments. Take a peak!
Tell me what tastes like Christmas in your family? Any treasured Holiday recipes or funny stories around food? I wanna know EVERYTHING, in the comments below. Especially if it involves a sneaky granny buahahaha.
Photo: Marcela Macias