Ponche! Mexican Punch!

It's festive, it's delicious on a cold winter eve!

Course beverage

Cuisine Mexican

Prep Time 37

Cook Time 1

Total Time 1 37

Servings Servings

Ingredients

10 oz tamarindo pods
2 oz Jamaica, dried hibiscus
1 large cinnamon stick, 5 inches
1 gallon water, plus more as punch cooks
10 gresh guava, washed, seeds removed, then sliced
15 tejocote, washed
16 oz sugar cane, look for the peeled version
10-12 oz piloncillo
Sugar, to taste
2 red apples, peeled, diced
2 c fresh pineapple, diced

Instructions

Remove the shell from the tamarindo and just leave the pods with the pulp and seeds intact.
In a large pot, pour in half a gallon of water. Add the tamarindo, hibiscus and cinnamon stick. Heat to medium. When it comes up to a boil, reduce heat slightly and continue cooking for 20 minutes.
When ready, carefully strain out all of the solids and pour all the liquid into a large pot. Discard the solids.
Place the pot with hibiscus, tamarind water back onto stove at medium heat. Add the guava, tejocote, sugar cane, piloncillo and 1/3 c of sugar. Pour in the remaining water. When is comes up to a simmer and piloncillo has melted, taste for sweetness. You can add more granulated sugar or more piloncillo to your liking.
Mix in the apples and pineapple. Continue cooking for another 20 minutes. Serve while it's warm. Make sure you add some of the fruits and sugar cane to each large mug. If you want to spike it with some tequila, you can do that as well.

Notes

This ponche recipe is good any time of the year. It's delicious warm or chilled! Try adding some different fruits like apricots, pomegranate, blueberries or peaches. Sky's the limit! If tequila is not your thing, pour in some red wine once it's done cooking for a warm festive cocktail!