Christmas Ponche




6 quarts plus 1 ½ cups
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 :

In a large pot, combine the water, sugar, cinnamon and piloncillo over high heat until
the water comes to a boil. Add the tejocotes and sugar cane. After 5 minutes, add
the apples, hibiscus, prunes, raisins and tamarind. After 5 more minutes, add the
guava. Reduce the heat to low. Serve hot, with rum, if desired.



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