Patois Ponche Crema: A Blend of Tradition and Innovation
Being half Venezuelan and half Cuban, my holiday celebrations have always been a tapestry of rich traditions. From my Venezuelan side came Ponche Crema, a creamy and spiced holiday drink that always graced our table. On my Cuban maternal side, there was crema de vie—“cream of life”—another decadent holiday classic. Both drinks were more than just beverages; they represented the essence of family and culture.
Growing up, my grandfather would always buy the premade version of Ponche Crema, a holiday staple that was comforting and convenient. But now, as Creative Director at Gate Eleven Distillery and with access to our exceptional Patois Aged Rum, I’ve decided to take this cherished tradition and craft it from scratch. And as I reflected on the name “Patois,” I realized how beautifully it ties into the idea of blending—languages, cultures, and flavors.
Why Patois? A Rum that Speaks Every Language
“Patois” refers to a blend of languages, a unique dialect that reflects cultural fusion. At Gate Eleven, our Patois Aged Rum embodies this same spirit of blending: aged to perfection in oak barrels, it harmonizes flavors of caramel, vanilla, and spice into something extraordinary. Using it in this recipe feels like the perfect tribute to both my roots and the craftsmanship we pour into every bottle.
By naming this recipe Patois Ponche Crema, I’m celebrating the idea of connection—between cultures, traditions, and the modern twists that keep them alive.
The Recipe: Patois Ponche Crema
Ingredients:
6 large egg yolks
1 cup granulated sugar
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups whole milk
1 cup Gate Eleven Patois Aged Rum
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg (plus extra for garnish)
Instructions:
Blend the Base: In a medium bowl, whisk the egg yolks and sugar until smooth and pale yellow. This step is crucial for the silky texture of the drink.
Cook the Mixture: In a saucepan over low heat, combine the sweetened condensed milk, evaporated milk, and whole milk. Stir frequently to prevent scalding. Slowly whisk in the egg yolk mixture and cook gently until the mixture thickens slightly, about 8–10 minutes.
Infuse with Flavor: Remove the saucepan from heat and stir in the vanilla extract, cinnamon, nutmeg, and Gate Eleven Patois Aged Rum. The rum’s complexity brings a depth of flavor that takes this drink to new heights.
Cool and Chill: Let the mixture cool completely, then transfer it to a glass bottle or pitcher. Refrigerate for at least 4 hours, or better yet, overnight.
Garnish and Serve: Serve chilled in small glasses with a dusting of nutmeg for garnish.
A Toast to Blended Traditions
As I sip on this Patois Ponche Crema, I can’t help but think of how my Venezuelan and Cuban heritages have shaped my identity. From my grandfather’s store-bought Ponche Crema to my mom’s homemade crema de vie, these traditions are like linguistic patois—blends of culture and memory that come together in harmony.
This recipe is my tribute to those roots, brought to life with the exceptional character of Patois Aged Rum. It’s a drink that honors the past while embracing the creativity and innovation that drive me today.
Whether you’re revisiting old traditions or creating new ones, I hope this recipe inspires you to celebrate the beautiful blend of cultures, flavors, and experiences that make the holidays so special.
Salud y felices fiestas!
Tavis
Creative Director, Gate Eleven Distillery
