Hot Eggnog Made with Duck Eggs

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.

En Español

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.

Coquito (Puerto Rican Drink)

For the past few years, I've been making chocolate eggnog, but this Christmas I decided to switch things up and make Puerto Rican coquito instead of the traditional Dominican ponche (eggnog). I scoured the internet for recipes and found countless variations, but Alejandra's recipe on the food blog Always Order Dessert caught my eye. She provided detailed instructions for making the perfect and authentic coquito, and while her version is quite potent, she also offered options for making a lighter or non-alcoholic version. 

La receta de Coquito Puertorriqueño en español Aqui.

I adapted and tweaked the recipe to suit my family's taste, opting for a low to no-alcohol version, and I couldn't be happier with the results. This is definitely a recipe that I'll be saving and sharing with my loved ones for years to come. If you're looking for a festive drink to ring in the New Year, I highly recommend giving Coquito a try. Be sure to check out Alejandra's original recipe and informative post on this beloved Puerto Rican beverage here.

Coquito (Puerto Rican Drink)

(Recipe adapted from, Always Order Dessert)

Ingredients:
2 cans of coconut milk (21 oz. = 620 ml)
1 can cream of coconut (15 oz. = 425 g) *sweet cream
1 can of evaporated milk (12 oz. = 355 ml)
1 can sweetened condensed milk (14 oz. = 405 g)
1 cup rum (preferably light) *see notes
2 cinnamon sticks
2 teaspoons vanilla extract
⅔ teaspoons ground cinnamon

Instructions: 

1. In a medium saucepan combine coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, and ground cinnamon. Bring to a very light simmer a total time of 4 minutes not more overheating and set aside to cool down. This step is optional, I do it because I prefer to mix the milk with the sweetened creams over a mild heat to combine thoroughly.

2. Once the combined milk mixtures have cooled, mix in the rum, and stir in a blender dividing it in three batches. Blend for about two minutes. Pour into prepared glass bottles or pitchers, drop in the cinnamon sticks, cover, and refrigerate. Shake well before serving and serve chilled in small glasses. Ice could be added to chill and dilute it a little if you are serving in bigger glasses.

Yield: 7.5 cups. 

Notes: 

a) I prefer no alcohol or a very small amount of it, which is why I prepared mine with only 1 cup of rum. If you want a nonalcoholic coquito, replace the rum with coconut or whole milk.

b) If you like your coquito to be strong, substitute the coconut milk with an equal amount of rum. One can of coconut milk is a little more than 1 cup, so keep this in mind when substituting. If you are going to use 2 cups of rum only use 1 can of coconut milk. If you use 3 cups of rum, omit the coconut milk altogether. There are many variations of this coconut eggnog, so do not be afraid to try different combinations.

c) When you refrigerate the coquito, it will take on a thicker consistency once it is chilled.

There is no greater joy than the joy that the Lord gives us. Our strength and joy come from his love. In this season let's remember and value that love. Thanks for stopping by, Have a Happy a blessed New Year!!

If you enjoy this recipe, you'll love to try:

Banana Mama

Chocolate Eggnog (Ponche de Chocolate)

Nehemiah said, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared. This day is holy to our Lord. Do not grieve, for the joy of the Lord is your strength.” - Nehemiah 8:10

Post by Mari's Cakes.

Morir Soñando (Dominican Orange and Milk Drink)

Die dreaming, not the act of dying, but instead the name of a delicious and refreshing orange and milk juice that is mixed with evaporated milk. It tastes heavenly delicious that it makes you think you're dreaming.

En Español

This is a tropical, exotic Dominican juice, ideal for those hot summer afternoons when you crave something refreshing. It's extraordinary and so easy to prepare. It tastes like orange creamsicle, so delicious it will probably make you feel like you can "die dreaming". The traditional sweet orange morir soñando recipe calls for orange juice (store-bought or freshly squeezed), sugar, whole milk and vanilla, very similar to the orange julius of 1929, but in this post I share the bitter orange recipe which is my favorite. It tastes the same but it's just a bit stronger.

WARNING: All this juice has as dangerous is the name, you can confidently drink it. Dream on, you will definitely not die! Enjoy!

 One of the bitter orange trees in the farm. What you see in the background is where we used to

Té de Jengibre, Ginger Tea

With the winter chill and everyday stress, it's easy to catch a cold, making a good cup of tea a necessity. In the Dominican Republic, the season for "Té de Jengibre" is in full swing, providing relief for the common cold. This traditional concoction, made with ginger and spices, is a staple at morning and evening gatherings in December. It's a favorite of mine, and I could drink it all year round.

Receta de Té de Jengibre dominicano en español aquí.

The elderberry flower, lemongrass, and orange tree leaves used in the tea are all organic and sourced from our farm. While I do have an American genipa (jagua) tree, it's old and rarely bears fruit, so I purchase the genipa and ginger from the store.

If you don't have these ingredients on hand, don't worry. A great ginger tea can still be prepared using cinnamon, star anise, and ginger.

Do you have any traditional teas for holiday celebrations in your country? I would love to hear about them.

Lemon grass (limoncillo), I love the lemon taste this adds to tea. Tie a bunch of four leaves to make tea.

When using fresh ginger from the local farmer's market, it may not be as clean as supermarket ginger, so be sure to rinse it well before peeling.

Genipa, elderberry flowers, orange leaves, cinnamon, and star anise each contribute not only to the flavor but also to the medicinal benefits of the tea.

Dominican Ginger Tea

Ingredients:

8 cups of water
2 ounces of fresh ginger peeled and sliced
2 sticks of cinnamon
½ teaspoon of ground cinnamon
2 fresh elderberry flowers rinsed
12 fresh orange leaves rinsed
1 star anise
a tie of lemongrass (about 4 leave strings)
¼ - ½ of genipa fruit
honey or sugar to sweeten


Preparation:
1. In a medium pot bring water with ginger to boil.

2. When water begins to boil, add all the remaining ingredients.

3. Let boil for one minute, cover, and remove from heat.

4. Leave covered for 30 minutes to steep. Tea will have a light cinnamon color.

5. Strain and sweeten to taste with honey or sugar. Serve hot.

Notes:

a) When it comes to combating exhaustion, lack of appetite, slow digestion, and flatulence, ginger is highly recommended. In addition, ginger is also believed to have aphrodisiac qualities.

b) For those battling a cold, it's recommended to drink three to four cups of ginger tea daily. Any remaining tea can be stored in the fridge and reheated as needed, with a shelf life of up to two days. However, for the best flavor, fresh tea is preferred.

c) To add a festive twist to your ginger tea, consider adding a chopped unpeeled apple for a holiday-inspired flavor.

I dedicate this post to my mom, who year after year always prepared this delicious and magical tea that cured all my headaches, colds, aches, and pains. My mom is the best!

 But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness,  gentleness and self-control.~ Galatians 5:22-23.  

Banana Mama

Hi! I know back -to- school time brings many of us back to routines and busy schedules, leaving us wanting more fun time in the sun, so I decided to take a brief  break from my "blog break" to share this refreshing  and delicious recipe that will take you back to fun days at the beach all year long :)

I am sure you will enjoy this Caribbean piña colada cocktail variation. It's an exotic blend of tropical fruits such as strawberries, bananas, pineapples and coconuts. Due to its delightful flavor, it’s one of the most prepared drinks in Dominican Republic's beach resorts. This has become a favorite of multiple foreigners, and my daughters, who fell in love with it as soon as they tasted it. I had to prepare my version at home and of course... share it with you.

En español: AQUÍ

I like this version best because it is made with all natural fruits instead of using prepared mix drinks or artificial flavors. I prepared it without alcohol to make a super tasty smoothie. I hope you can make this cocktail at home soon. ENJOY!

Banana Mama Recipe

Ingredients:
1 cup diced pineapple
3 Tablespoons coconut cream
½ cup strawberries
1 banana
½ - 1 cup water or pineapple juice
ice cubes (about 8-10 cubes if fruits are frozen)
sugar (if you think necessary)
rum to taste (optional)

Preparation:  
1. Wash and cut into cubes the strawberries and pineapple, place in a bag or plastic container and freeze for 30 minutes or more.  
2. Place all ingredients in a blender and blend.  
3. If preferred, decorate the glass with some fruit and serve.

Yields: 5 Cups.

The cream of coconut I use. It's very sweet, so not much sugar is needed for this recipe.

En español: AQUÍ

Dedicated to my little one, Topaz who loves this smoothie.

"Be careful, or your hearts will be weighed down with carousing, drunkenness and the anxieties of life, and that day will close on you suddenly like a trap. For it will come on all those who live on the face of the whole earth." ~ Luke 21:34-35

 
Text and Photos © Mari's Cakes

Coffee Granita and Guest Post

Summer is here, and we have had a very HOT and humid weather. A glass of coffee granita, is not a bad idea to refresh ourselves, so let's enjoy the recipe that my guest today will share with us.

It is my pleasure to introduce to Marnely Rodriguez, author of the blog, Cooking with Books. A graduate of PUCMM (Pontificia Universidad Catolica Madre y Maestra) and the
Culinary Institute of America, she has worked as an overnight bread baker in Colorado, a chocolate maker in Virginia as well as a pastry cook in Martha’s Vineyard, just to name a few. She currently resides in Santo Domingo, Dominican Republic where she is on an endless search for Caribbean flavors, tropical fruits and gastronomic inspiration.

Cooking with Books 

Hello! It's so lovely to be guest posting over here at Mari's Cakes. I'm Nelly, over from  Cooking with Books, and am definitely honored to have Mari ask me to be a guest poster on her site, which I've loved ever since discovering. Even better is that fact that we are on the island Caribbean island!

Today, I'll be sharing a gorgeously easily recipe with one of my favorite Caribbean ingredients: Coffee. But first, a few facts as well as a little coffee culture. The Dominican Republic is a well-known coffee grower and exporter, mainly exporting coffee beans to the United States, although some companies do ship their beans overseas to Europe and other continents. Not only are we a coffee producing island, but if you know a Dominican, you know we are big coffee drinkers as well!

Coffee is typically served with breakfast with a side of buttered toast to dip in the coffee; breakfasts range from fresh fruit, a sandwich or eggs with mashed plantains. After the morning brew, if you work in a family business or company that loves their coffee, you will be offered a cup as well. Lunch comes around and the after lunch "cafecito" is in order. Last but not least, some Dominicans love sipping on warm "cafe con leche" before going to bed.

Now that Summer has hit us and the temperatures are in the high 90's, constant coffee drinking has reduced, some resorting to Ice Coffees, but I can't still bring myself to do so. I've lately been on a granita kick, making this Passion Fruit Granita almost every other day, so I wondered: why not make it with rich, deep coffee? You'll still get the jolt of energy, but in a more refreshing way! You can sweeten your granita with your favorite sweetener: brown sugar, honey, diet sugars or even maple syrup. I'd recommend a simple syrup of brown sugar so the sweetness is subtle but still permeates throughout the mixture.

What is a Granita? A liquid, most of the times a fruit juice or puree, sweeten if preferred and then placed in a shallow pan in the freezer. Every 15-30 minutes with a fork, it is scraped and the formed ice crystals will re-incorporate with the rest of the liquid until it all becomes frozen and can be scooped into serving cups.


Coffee Granita
Serves 2

 
Ingredients
1 cup brewed coffee
1/4 cup whole milk
2 tablespoons simple syrup (or your preferred sweetener)

Method

1. Brew coffee as usual and mix with milk and sweetener.
2. Place in small shallow pan and reserve in freezer. Every 15 minutes scrape ice crystals with fork. Do this until the entire liquid has frozen into small crystals.
3. Serve in small glasses as a light dessert served with fresh berries or drizzled with dulce de leche.

Hope you all have a great summer filled with picnics, barbeques, frozen drinks and granitas! Happy Summer and don't forget to visit me over at Cooking with Books for more summer recipes, as well as foodie giveaways!
 

En español: AQUÍ

Nothing will change in your life if you don't do something different from what you have been doing. - E. Perry Good, In Pursuit of Happiness

 

HOMEMADE PINEAPPLE JUICE and PERA PIÑA JUICE

I am more than convinced homemade juices are better than store-bought ones. By making them at home, you can control the level of sugar and avoid the chemicals and additives found in commercial juices. Today's recipe is literally using the last pulp left of a pineapple. Since I make lots of pineapple jam, I always end up with more than enough pineapple rinds, that make it more than convenient for me to prepare this pineapple juice.

I remember as a child drinking mabi de pina, it’s made by leaving the rinds with water in the refrigerator for 2 days or more, then you add sugar, sieve and done. It occurred to me to make some mabi and it was delicious, but by the third day it continued to ferment and I did not like the taste (that's my opinion, others love it).

I then thought about boiling the rinds with a bit of water, I did  and after boiling and blending I ended with a delicious pineapple juice that lasts longer and tastes better. I also make another traditional juice called Pera Piña made with pineapple rind and rice. The two options are delicious. I highly recommend both because they are refreshing and best of all they are not acidic as you may think, but rather mildly soft tasting to the palate.

Homemade Pineapple juice

Ingredients:
The rind of 1 pineapple
Sugar to taste
Water

Preparation:
1. Wash the pineapple well before peeling. Place rinds in a pot with enough water to cover. Bring to a boil and simmer partially covered for at about half hour. Let cool.

Note: Blend with the water used to simmer the rinds.

2. Blend until mixed well (1-2 minutes) and strain.

3. Add sugar to taste. Add water to yield about two quarts. Serve cold or with ice.


Tip: Juices should always be sweetened with the amount of sugar desired with the water at room temperature and not cold unless the recipe calls for cold water. This helps the sugar dissolve quicker.

Pera Piña Juice

The pear pineapple juice "pera piña" is one of the traditional Dominican juices. The combination of the pineapple with rice, has a slight taste of pear juice, and that's why it's called pear pineapple. The traditional recipe is made with pineapple rinds but if you prefer you can prepare it with the whole pineapple. I've prepare it both ways, with the pineapple skin alone and with the whole fruit, both  taste great. You may find it odd, but it tastes! It's a creamy pineapple juice with a hint of cinnamon, ideal to drink in the morning or in the afternoon as it is wholesome do to the cereal (rice). My youngest daughter, who is a "picky eater" loved it, so I encourage you to try this recipe.

Ingredients:

Rind of one pineapple (or whole pineapple)
½  cup of rice
sugar or to taste (about 1-2 cups)
1 cinnamon stick (optional)

Preparation:
1. Wash pineapple well before peeling.

2. In a pot, mix the pineapple, rice and cinnamon stick with enough water to cover.

3. Cook on high heat until boiling point is reached, then lower heat and simmer until rice is tender (approx. 30 minutes). 

Note: Stir constantly to keep rice from sticking to the bottom and continually add more water if it is necessary.

4. Let cool to room temperature. Remove cinnamon stick and blend. Strain and adjusted the amount of water to 2 to 2 ½ liters of juice.

5. Sweeten to taste. Cool before serving.

Receta en español: AQUÍ

My salvation and my honor depend on God, he is my mighty rock, my refuge.- Psalm 62:7



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Chocolate Eggnog (Ponche de Chocolate)

Indulge in the perfect holiday treat with our delightful chocolate eggnog, ideal for any festive occasion. Whether you're celebrating Valentine's Day or simply craving a rich chocolatey beverage, this recipe is a must-try for chocolate enthusiasts year-round.

Receta de Ponche de Chocolate en español.

Note: For those who prefer the classic vanilla eggnog, just omit the cocoa powder from the recipe.

Chocolate Eggnog

Ingredients:
4 cups milk
⅓ cup of chocolate powder
1 anise star
1 cinnamon stick
2 cloves
pinch of nutmeg
1½ teaspoon vanilla
1 ½ cups of Rum
8 egg yolks
2 tablespoons of sugar
1 can of condensed milk (1 ½ cup = 405 g)
1 can of evaporated milk (11 oz.)
¼ - ½ cup of sugar 

 

Preparation:

1. Bring to a slight boil the milk and chocolate, then mix in the anise, cinnamon, cloves, nutmeg, and one cup of rum minus 1 tablespoon. Reserve the tablespoon of rum for egg yolks. Let simmer until the spices release their aroma and the rum evaporates. Remove from heat, let stand covered for an hour, and then strain to eliminate the spices. Combined with condensed milk and evaporated milk. Add ¼ cup of sugar a little until the desired sweetness is achieved. Bring to medium heat, stirring constantly with a wooden spoon.

2. Meanwhile, beat egg yolks with 2 tablespoons of sugar, and vanilla until it's pale yellow and has doubled in volume. Add the reserved tablespoon of rum, beat for one more minute, and set aside.

3. When the milk mixture reaches a high temperature, but not a boil. Temper the yolks by taking a bit of hot milk and pouring it in a stream into the yolks while beating. Then slowly add the yolks to the milk mixture while beating rapidly with a whisk until combined. Continue stirring until it thickens and remove from heat.

4. Cool before pouring into properly sterilized bottles and keep in the refrigerator. Serve cold.

Note:
a) When cooled it thickens even more.
b) If you like, you can use more condensed milk and omit the sugar.

Yield: About 7 cups. Fills two medium size bottles.

If you enjoyed this recipe, you would love the recipe for:

Puerto Rican Coquito

Banana Mama

And so we know and rely on the love God has for us. God is love. Whoever lives in love lives in God, and God in them.- 1 John 4:16

Dominican Cherry Juice (Jugo de cereza)

There are 11 types of different cherries in the world; in Dominican Republic we have the Prunus and p. avium cherry. It is very appetizing because of it’s flavor and its medicinal properties. These cherries are more acidic than the cherries we are accustomed to use in desserts, but they are still delicious and ideal to make juice and sweets. This year our cereza tree was a true blessing and we manage to harvest plenty of fruit.  After a great harvest there is nothing better than a cold glass of "jugo de cereza" in the terrace!

Para leer esta entrada en Español clic aquí.

Ingredients: 

Cereza (cherries)

Sugar to taste

Water

Ice

Preparation: 

1. Rinse the cherries.

Note: (this step is optional) After rinsing the cherries, I like to add enough water to just cover the amount of the cherries, when it starts to boil (in about 4-7 minutes),  turn off the heat and let it cool completely before continuing with step # 2.

2. Place cherries in the blender, with the water.

3. Blend for 2-3 minutes and strain. 

4. Add sugar to taste. 

5. Serve cold with ice. 

Medicinal Data

Urinary Problems: Such as cystitis, pielonefriis and the kidney stones will receive much help with the fruit and the infusion of the peduncles.

Chronic Constipation: It has a laxative and invigorating effect of the digestive tract. 

In people with Diabetes: The carbohydrates or sugars of the cherry, fructose and levulose are so easily assimilable.  People with diabetes can eat this fruit without major problems.

"I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world." ~ John 16:33