Mexican Ponche
Mexican Ponche is our very own punch that we make for all the festivities during the month of December. It is quite common that you will see a lot of this festive drink in households during the festive months of December like during the Posadas and Christmas eve and on Día de Reyes in January. The Mexican Ponche is usually drunk warm, but some people drink it cold. Also, you could add a liquor or wine to it. This punch is so special because the ingredients used are those that are found during the Winter season, therefore showing us that our ancestors ate what was provided to them by the earth in each season. The ingredients can vary slightly depending on region and individual households, but here is our recipe for a very traditional and warming cup of Mexican Ponche!
- December 15, 2020
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Ingredients
- • 4 Quarts of Water
- • 2 Cinnamon Sticks
- • 1 Piloncillo Cone
- • 5 Sugar Cane Sticks (about 4-5 inches)
- • ½ Cup Peeled Tamarind Pods
- • 1 Pound Fresh Tejocotes
- • 2 Pounds Chopped Guavas
- • 2 Pounds Chopped Apples
- • 1 ½ Pounds Chopped Pears
Directions
- Step 1
- Place the water to boil.
- Step 2
- Add the piloncillo cone, cinnamon and tejocotes and let them cook for 15 minutes.
- Step 3
- Add the rest of the ingredients and let simmer for 1 hour.
- Step 4
- Serve with some of the fruit you simmered to make the punch and enjoy with your festivities!
