Dominican Ponché “Breakfast Mocha Eggnog”

  • 3 cups of organic whole milk, canned full-fat coconut milk, or other unsweetened nut milk
  • 2 egg yolks
  • 1/4 cup of granulated monkfruit or stevia
  • A pinch of salt
  • 1 cup of hot freshly brewed strong coffee
  • 2 tbsp raw cacao powder
  • 1 stick of cinnamon and 5 cloves
  • A pinch of freshly-grated nutmeg
  • Optional: 1 tbsp MCT oil, organic butter, ghee
  • Heating milk–Heat milk, making sure it does not break the boil.
  • Mixing eggs and milk–Mix eggs, sweetener, and salt. Whisk until it is thoroughly mixed.
  • Add the egg and milk mix to pot, starting with small quantities and mixing thoroughly before adding more egg mix.
  • Stir in coffee and cacao.
  • Heating eggnog–Return the eggnog to the pot and heat over medium-low heat, add in cinnamon and cloves stirring until it starts to become foamy and a bit thicker approx. 5 mins.
  • If desiring additional fat content whisk in MCT oil, butter and/or ghee
  • Cooling and serving: Remove the eggnog from the heat and whisk until it becomes a bit cooler (so it doesn’t form a crust).
  • Sprinkle with nutmeg. Serve immediately.

Loosely based on recipe from

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