Monday, December 15, 2014

Mexican Christmas ponche

One of my new favorite recipes for this Christmas is the Mexican fruit punch, it is so good, the combination of the fruits with the cane sugar (Piloncillo) and the spices, it’s just special, when you add the rum it becomes something else, but without the alcohol it’s still tasty, so today I’m going to show you how to make it and you’ll see it is super easy and really quick, it’s served warm and it’s great for spending a cold winter afternoon, just sitting around the couch.

When you make the fruit punch you house fills with those scents you can only find at Christmas, and it’s something you can’t describe with words, smells like home, to those childhood memories, it inspires that to me, what does this time of the year inspire you?

Mexican Christmas Punch

Vanessa Hernández
Published 12/15/2014
Fruit Punch with a touch of liquor, a super divine and delicious Mexican tradition.


• 2 liters of water
• 1 yellow apple
• 5  guavas
• 10 tejocotes
• 5 tamarinds
• 1 sugarcane
• 1 piloncillo
• 1/2 cup prunes
• 1 cinnamon stick
• 1/2 cup squad (rum)


1. We start by chopping the fruit, and placing them in a large bowl.
2. Pour water into a stew pot, incorporate the brown sugar and sugarcane as well as the tejocotes and the cinnamon, let it boil over high heat until the brown sugar is dissolved, then incorporate the rest of the fruit and let it simmer covered on low heat for 30 min.
3. We let the punch cool to finally add the rum, serve in a mug.

Yield: 4 Liters
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 30 mins.
Total time: 40 mins.
Tags: Punch, Christmas, Fruit, Tejocote, Mexico, Le Creuset

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