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  • ponche creme12 eggs
  • 1 cup rum (or more)
  • 2 cans condense milk
  • 3 cans evaporated milk
  • 1 tsp vanilla
  • Angostura bitters to taste
  • Nutmeg



Whisk eggs for about 1 minute or until smothe. Whisk in other ingredients one at a time until nicely blended. Refrigerate. Stir before serving. Pour over cracked ice and sprinkle gratered nutmeg. 


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Photo originally from aliyaleekong.com

 

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