Cinnamon Ponche Navideño (Mexican Christmas Punch)
- 3 quart3 quart 3 quartWater
- 22 2Mexican Cinnamon Stick
- 11 1Piloncillo (Panela), large cone, plus more to taste (or 1 cup dark brown sugar)
- 1212 12Tejocote (Mexican Hawthorne), left whole with ends trimmed
- 88 8Guava, ends trimmed and quartered
- 33 3Whole Cloves
- 22 2Gala Apple, sliced (or other red apples)
- 11 1Orange, sliced (optional)
- .5 cup.5 cup .5 cupRaisins
- 2 cups2 cups 2 cupsPecans, chopped
- Rum, red wine, or tequila (to taste, optional)
- Add water to a large stockpot. Bring to a boil and add cinnamon and one cone of piloncillo (or the brown sugar).
- Simmer for 15 minutes.
- Add all of the fruit, the raisins, and cloves to the simmering cinnamon water. Continue to simmer for 45 minutes.
- Taste and add another half of a piloncillo if a sweeter punch is preferred (you can either cut or grate the piloncillo). Allow the piloncillo to dissolve in the punch.
- Ladle the hot punch and some of the fruit into mugs, garnish with chopped pecans.
- If desired, add red wine, rum or tequila to your serving.
See original post for notes about the ingredients and where to find them. Store in the refrigerator in a glass container from 2 to 5 days. The juice will get more concentrated as it sits. Add a little bit of water if it becomes too sweet. Warm up your leftover punch on the stovetop or in a mug in the microwave.
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