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Ponche a Crème

['3 eggs', 'Zest of 1 lime', '18 ounces evaporated milk', '12 ounces sweetened condensed milk', '1 ½ cups white rum', '½ tsp. grated nutmeg, plus more for garnish', '2 tsps. Angostura bitters']

Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
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.
Serve immediately on the rocks with a dusting of nutmeg.

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