This Christmas Punch is made with traditional ingredients and seasonal fruits. Serve it warm and if you dare, drink it with rum or brandy for those cold December nights.
- 4 Liters of water
- 1 large piloncillo cone
- 4 cinnamon sticks
- 500 grams of tejocotes
- 12 medium guavas
- 3/4 cup chopped prunes
- 1 1/2 cup chopped apples
- 1 cup chopped pear
- 3 pieces of sugar cane
- 1 cup peeled tamarind pods
- Rum or “aguardiente” to taste
Put water in a large pot and boil.
Add the piloncillo and cinnamon, cook for about 15 minutes. If you are using fresh tejocptes, add them with the piloncillo and cinnamon, as they take longer to soften.
Add chopped guavas, apples, and prunes along with the rest of the ingredients, such as sugarcane pieces and tamarind.
Simmer for about 1 hour. Serve hot in cups, serve some fruit, and add rum if you’d like.