Christmas Ponche

Advertisement

Advertisement

Ingredients:

6 quarts plus 1 ½ cups
water
Scant 3 ½ cups (1 ½
pounds) sugar
2 cinnamon sticks
3 ½ ounces piloncillo
1 pound tejocotes, each one
slit several times from the
outer edge to, but not
through, the core
2 pounds sugar cane, peeled
and cut lengthwise into 4-
inch pieces
3 firm cooking apples, cut
into 1-inch wedges
1 cup dried hisbiscus
(jamaica) flowers
1 cup prunes
1 cup raisins
1 cup peeled tamarind
1 pound guava, cut into 1-
inch pieces
Rum or mezcal, for serving

Direction :

CLICK NEXT PAGE BELOW TO CONTINUE READING (>) (>)

 

Advertisement
Advertisement

Leave a Comment