Ponche a Crème

Directions

1. 1.

   Ready a large bowl or wide-mouth pitcher and fine mesh sieve.

2. 2.

   In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.

3. 3.

   Serve immediately on the rocks with a dusting of nutmeg.