On our menu today, we have a special country eggnog called "ponche de huevo," meant to be enjoyed warm in the morning. What makes this drink so unique is that this time I made it with duck eggs! Just one cup of this delicious beverage for breakfast provides you with the necessary nutrients and energy to last until noon. If you don't have duck eggs, you can still make this breakfast eggnog with regular eggs.
Duck eggs are packed with omega-3 fatty acids, which are excellent for promoting healthy skin and brain function. They also have alkaline properties, making them an ideal food for cancer patients, as cancer cells cannot thrive in an alkaline environment. In addition, many people who have allergies to chicken eggs can safely consume duck eggs without any adverse reactions. Another great feature of duck eggs is their size - they are larger than chicken eggs and contain more albumen, which is perfect for baking. The result is richer, fluffier cakes and pastries that are sure to impress.
Interestingly, I was not aware of these benefits when I first raised ducks and left many eggs in the nest to reproduce. You can even see a photo I shared of our duck Kiwi's nest made with dried plantain leaves in the post found here. Now, I am considering raising ducks again and using their eggs to bake delicious cakes and see for myself if there is a difference.
This vintage recipe holds a special place in the hearts of many Dominicans, since many remember their grandmothers and moms preparing it in the early hours of the morning. I can vividly imagine our great-grandmothers, grandmothers, and mothers bustling around their country kitchens, creating this delightful drink. Those were the days of simple beauty, where breakfasts were hearty and nourishing. Unfortunately, in today's world, very few households continue to prepare this traditional beverage. Perhaps it is due to the difficulty of finding duck eggs in local stores, or maybe people believe it is a complicated recipe. However, I assure you that it is neither complex nor time-consuming to prepare. This ponche has a taste reminiscent of "café con leche," but with a slightly thicker consistency. Serve it alongside fresh bread for dipping, and you will experience pure bliss.
What truly captivates me about this ponche is the flood of memories it brings back. It transports me to my childhood, to my mother's cozy kitchen in New York's lower east side. While I never had the chance to taste my grandmothers' ponches, I fondly remember my dear mother's and my aunt Nydia's versions. I can still picture my aunt skillfully using a "molinillo" to beat the egg whites. These memories are treasures that I hold dear, and they are intertwined with this cherished recipe. Additionally, I hope that by sharing this recipe, it will evoke fond memories for you as well. I would love for you to share your own childhood memories of this or a similar recipe, along with any variations you may have.
Many grandmothers used a "molinillo," a vintage kitchen utensil similar to a whisk, to beat and mix the ingredients. If you are interested in owning one, you can find it here: Molinillo Dominicano.
Beat egg whites to very soft peaks like a soft foamy consistency.
The magic spice... this is what makes this eggnog delicious, nutmeg! Freshly ground in my mom´s vintage grater.
Hot Eggnog Made with Duck Eggs
Dominican breakfast eggnog
Ingredients:
2 duck eggs
2 ½ cups whole milk (590 ml)
¼ cup (60 ml) strong brewed coffee or 1 teaspoon instant coffee
4 tablespoons granulated sugar, divided (35 g)
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon vanilla, divided (5 ml)
3-5 teaspoons rum, divided (optional) 25 ml.
Pinch of salt
You will need:
Molinillo is also known as molinillo or an electric mixer.
Instructions:
1. Begin by separating the egg yolks from the whites and setting them aside. In a medium saucepan, combine the milk, coffee, and spices. Place the saucepan over low heat and stir constantly, ensuring it does not come to a boil.
2. In a mixer or using a hand beater, whip the egg whites with a Tablespoon of sugar, ½ teaspoon of vanilla extract, and 1 teaspoon of rum. Beat on high speed until the mixture forms a soft foamy texture which should take around 2 minutes. Set aside. Beating the egg whites first is important as any traces of egg yolk in the bowl can prevent them from properly foaming up.
3. Move on to beat the egg yolks with one Tablespoon of sugar, vanilla extract, and rum. Beat on high speed until the mixture doubles in size and turns a pale-yellow color. While the yolks are beating, gradually stir in 1 cup of hot milk. This step helps temper the yolks before adding them to the hot milk mixture in the saucepan. Once tempered, pour the entire yolk mixture into the saucepan with the remaining milk mixture and stir constantly until fully combined.
4. Take 2 cups of this combined hot milk mixture and slowly pour it into the bowl with the beaten egg whites. Gently mix until well incorporated. Then, gradually pour the tempered beaten egg whites back into the saucepan while continuously whisking with a whisk or molinillo. Add the remaining rum, 2 tablespoons of sugar (or to taste), and cook over medium-low heat until the mixture thickens slightly, which should take around 3-4 minutes. Serve the ponche hot in mugs and accompany it with crackers, cookies, or fresh bread. Enjoy this invigorating and refreshing beverage.
Notes:
a) Adjust the amount of sugar according to your taste preferences. The listed amount in the recipe is just right for me, but feel free to add more or less as desired.
b) The addition of rum is optional, and only a small amount is needed. The alcohol evaporates during cooking, so the taste is not overpowering. Its purpose in the recipe is to help eliminate any egg odor.
If you have any questions, please feel free to contact me via
Email or on Instagram: @MariscakesRD
"A woman’s family is held together by her wisdom, but it can be destroyed by her foolishness." - Proverbs 14:1
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