Chef Tom Fraker
Mexican Christmas Ponche
Mexican Christmas Ponche (Ponche Navideno)
Rated 5.0 stars by 1 users
Category
Beverage
Cuisine
Mexican
Ingredients
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3 gallons of water
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3 Don Enrique Piloncillo (brown sugar cone)
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9 Melissa’s Canela / Cinnamon Sticks
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2 lbs. Tejocotes
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12 pcs. Guava
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10 pcs. Pitted Prunes
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4 Apples (any variety), chopped
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2 pkg Melissa’s sugar cane swizzle stix, cut into two pieces each
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3 cups pineapple, chopped
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12 pcs Melissa’s Tamarindo pods, peeled
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20 pcs. Jamaica
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Your favorite tequila or rum
Directions
Place all ingredients and water in a large stockpot to cook on high heat; when the water starts boiling, lower the heat and simmer for about 1 hour.
When ponche is ready, serve hot in mugs, spoon some of the fruit and your favorite tequila/rum to your taste, or no rum.
Related Recipes
Filed in:
Alcoholic,
Apples,
Beverage,
Canela,
Cinnamon,
Cocktail,
Gold Pineapples,
Guava,
Holiday Cocktail,
Jamaica,
Jamaica (Hibiscus Pods),
Mexican Christmas Ponche,
Piloncillo,
Pineapple,
Ponche Navideno,
Prunes,
Rum,
Sugar Cane,
Tamarindo,
Tejocotes,
Tequila