Mexican christmas punch
Mexican recipes
Sweet
Drinks
Medium
60'
No Mexican holiday is complete without an overflowing and hot Christmas Ponche! This delicious and warm Christmas punch with spices, is prepared by simmering typical Mexican fruits, along with Piloncillo or Panela. All spices are cooked until their exquisite aroma permeates the house. In Mexico, punch is traditionally served on Christmas Eve, Christmas Eve, and during posadas, which is celebrated the 9 days before Christmas. During these days of celebration, the steaming punch will always be hot and ready for guests.
Ingredients
- 1 cup of jamaican flower
- 24 tazas de agua
- 20 units of cloves
- 2 whole oranges
- 2 cups of chamomile
- 1 package of of Guava Pulp GOYA
- 6 sticks of sugar cane
- 2 blocks of of Nativo Brown Sugar
- 1 whole apple
- 1 whole pear
- 1 taza de nueces
- 0.5 cup of Sultanas
- 4 sticks of Nativo Cinnamon Stick
- 1 cup of rum, brandy or tequila
- 1 can of Sultanas
Preparation
- Bring hibiscus flowers and 1 qt. (4 cups) water to boil in medium pot over medium-high heat. Remove from heat and let steep about 20 minutes.
- Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges.
- Strain hibiscus mixture into large (10-12 qt.) pot; discard solids. To pot, add remaining 5 qts. (20 cups) water, clove-studded orange pieces, tejocotes, guava, sugar cane sticks, piloncillo, apple, pear, prunes, walnuts, raisins and cinnamon sticks. Bring water mixture to boil over medium-high heat, stirring occasionally to dissolve piloncillo. Reduce heat to low. Simmer, stirring gently, until flavors are completely infused and fruit is tender, about 1 hour.
- To serve, ladle drink and fruit into serving mugs. Add liquor, if desired. Serve warm or chilled.
