Ponche Creme

Directions

1. 1
   Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds.
2. 2
   Add the condensed milk and half of the rum and whisk until combined.
3. 3
   Whisk in the remaining rum, the nutmeg and bitters until smooth.
4. 4
   Strain through a fine-mesh sieve and transfer to a jug.
5. 5
   Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
6. 6
   Stir the mixture well before serving.
7. 7
   Pour into ice-filled glasses and sprinkle with grated nutmeg.
8. 8
   Photograph by Kang Kim