This warm winter beverage is a great option for the holiday season. Ponche is usually served at Posadas in Mexico, starting on December 16th until Christmas Eve. Around these days, there’s lots of fun for all. Children enjoy their piñatas in star-shape and adults have this warm drink (maybe even with a shot of rum or brandy…. LOL!)
Ponche has lots vitamins, because of the fruits and it’s a healthy and delicious Mexican tradition. This recipe serves 10 people, so make it when you’re having a winter Salsa party. You can also keep it in the refrigerator for 7 days.
What do you need?
- ½ kilo of Tejocotes
- ½ kilo of Guayabas (Guavas)
- ¼ kilo of dried prunes or big raisins
- 5 apples
- 4 sugar cane sticks (if available)
- ¼ kilo of peeled tamarind pods
- 1 cinnamon stick
- ¾ kilo sugar
- 100 grams of Piloncillo (raw cane sugar)
- 50 grams of dried Jamaica flowers
How do you make Ponche?
First bring to a boil 5 liters or 10 cups of water in a big pan. Add the sugar, piloncillo and cinnamon when the water is boiling. In the meanwhile wash and cut the fruit. The tejocotes look like little apples and should be cut in half. The other fruit should be cut in 4 pieces. Peel the sugar cane (this is a little difficult) and cut in pieces of 15 centimeter.
First add the tejocotes and the sugar cane to the pan. Leave to boil for about 5 minutes. Then add the remaining ingredients and simmer for about 30 minutes. Make sure to check that the apples aren’t over-cooked.
You can serve Ponche in big mugs and make sure to add a small piece of sugar cane to each serving.