Ponche Navideño – Mexican Christmas Punch
- Cook Time: 45 mins
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
Scale
- Water
- 1 cup dried hibiscus flowers (jamaica)
- 12 tejocote fruits
- 3 large cinnamon sticks
- 1 cone piloncillo (or 1 cup brown sugar)
- 12 guava fruits, quartered
- 8 tamarind beans, shells and veins removed
- 2 apples, diced
- 1 orange, sliced
- 1 stalk sugar cane, peeled and cut into 3” sticks
- 1 cup prunes, quartered
- 1 cup pecans or almonds, shelled
Instructions
- In a medium pot, bring 1 quart of water to boil and add hibiscus. Turn off heat and cover. Steep 20 minutes.
- Cut the tops and bottoms off the tejocote and cut an “X” in one end, scoring the peel. In a small pot, bring 1 inch water to boil and drop in the tejocote. Boil 8 minutes. Drain and cool. Peel and discard the skins. Set the fruit aside.
- In a very large pot, put about 1 gallon of water. Strain the hibiscus tea into it, discarding the flowers. Add the cinnamon and piloncillo. Bring this to boil and stir to dissolve the sugar.
- Add remaining ingredients and stir. Simmer 20-30 minutes or until the apples have taken on a pink color.
- Serve hot in mugs with a shot of rum or brandy for the adults.