PONCHE DE NAVIDAD
Ponche de Navidad is a Guatemalan Christmas Fruit Punch filled with pineapples, apples, prunes cinnamon sticks, lime juice, water and granulated sugar. This festive punch is served warm and enjoyed all season long.
Provided by Kristen Massad
Categories cocktails
Number Of Ingredients 8
Steps:
- In a large pot combine the pineapple chunks, diced apples, dried prunes, cinnamon stick, granulated sugar, water, lime juice and rum
- Bring the mixture to a boil and then lower it to simmer for 30 minutes
- Serve the Ponche warm with a cinnamon stick and a slice of lime
- Enjoy!
Nutrition Facts : ServingSize 6 servings, Calories 196 kcal, Sugar 40 g, Sodium 10 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 45 g, Fiber 4 g, Protein 1 g, UnsaturatedFat 2 g
MEXICAN CHRISTMAS PUNCH (PONCHE NAVIDENO)
This traditional Mexican fruit punch is spiked with rum and best served during the Christmas season. Garnish each mug with a fresh hibiscus flower and a sugar cane (or cinnamon) stick.
Provided by FOODBEAST
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
- Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
- Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
- Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.
Nutrition Facts : Calories 125 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 12.9 mg, Sugar 13.1 g
PONCHE NAVIDEñO
Traditional Mexican Fruit Punch - Ponche Navideño, is a traditional hot drink during the Christmas Holidays, it is made using water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with Piloncillo. You can serve it with or without alcohol.
Provided by Mely Martínez
Categories Drinks
Time 1h10m
Number Of Ingredients 12
Steps:
- Place water in a large stockpot.
- Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
- Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
- Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.
Nutrition Facts : ServingSize 1 cup, Calories 177 kcal, Carbohydrate 43 g, Protein 2 g, Sodium 19 mg, Fiber 5 g, Sugar 30 g
TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)
Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.
Provided by CRYSTAL_CLARE
Categories World Cuisine Recipes Latin American Caribbean
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
- Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g
PONCHE NAVIDEñO
Esta receta requiere algunos ingredientes tradicionales, como canela, tejocotes (una pequeña fruta amarilla que se asemeja a manzanas silvestres), piloncillo (también conocido como panela en otros países), pedazos de caña de azúcar y frutas de temporada.
Provided by Mely Martínez - México en mi Cocina
Categories Bebidas
Time 1h10m
Number Of Ingredients 12
Steps:
- Coloque agua en una olla grande.
- Agrega el piloncillo (o azúcar morena) y la canela, cocina durante unos 15 minutos. Si estás usando Tejocotes frescos, agréguelos con el piloncillo y la canela, ya que tardan más tiempo en ablandarse.
- Agrega las guayabas picadas, las manzanas y las ciruelas pasas junto con el resto de los ingredientes, como los pedazos de caña de azúcar, las vainas de tamarindo o las flores de Jamaica. Si está utilizando la versión enlatada de los tejocotes, agréguelos en este paso.
- Cocine a fuego lento durante aproximadamente 1 hora. Sirva caliente en tazas, sirva algo de fruta y agregue ron a su gusto.
Nutrition Facts : ServingSize 1 g, Carbohydrate 44 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 26 mg, Fiber 8 g, Sugar 30 g, Calories 177 kcal, UnsaturatedFat 2 g
VENEZUELAN EGGNOG - PONCHE CREMA
Venezuelan Eggnog "Ponche Crema" is a delicious traditional holiday drink!! Skip the store-bought stuff and instead made your own Homemade Ponche Crema. Easy to make, easier to drink. Cheers!!
Provided by Oriana Romero
Categories Drinks
Time 2h10m
Number Of Ingredients 4
Steps:
- In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer mixture to the refrigerator and chill for 2 hours, or until it sets completely.
- Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
- Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.
Nutrition Facts : Calories 170 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 48 mg, Sugar 4 g, ServingSize 1 serving
PONCHE NAVIDEñO
Ninguna festividad mexicana es completa sin un rebosante y caliente ¡Ponche Navideño! Este delicioso y cálido ponche de navidad con especias, se prepara cocinando a fuego lento frutas típicas mexicanas, junto al Piloncillo o la Panela. Todas las especias se cocinan hasta que su exquisito aroma impregne la casa. En México, el ponche se sirve tradicionalmente en Noche Buena, víspera de la Navidad y durante las posadas, que se celebra en los 9 días previos a la Navidad. Durante estos días de celebración, el humeante ponche siempre estará caliente y listo para los invitados.
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Paso 1 En una olla mediana a fuego medio-alto, deje hervir la flor de Jamaica y 1 cuarto de galón de agua (4 tazas). Retire del fuego y deje reposar unos 20 minutos. Paso 2 Mientras tanto, introduzca el lado afilado de los 10 clavos de olor en una naranja. Repita con el resto de las naranjas. Luego corte las naranjas en cuatro pedazos. Paso 3 Cuele la mezcla de flor de Jamaica en una olla grande (10 a 12 qt.), y deseche los sólidos. Agregue a la olla los 5 cuartos de galón de agua restantes (20 tazas), los trozos de naranja con los clavos insertados, los tejocotes, la guayaba, los palitos de caña de azúcar, el piloncillo, la manzana, la pera, las ciruelas, las nueces, las uvas pasas y la canela en astillas. Lleve la mezcla de agua a hervir a fuego medio- alto, revolviendo de vez en cuando para que el piloncillo se disuelva. Reduzca el fuego a bajo. Cocine a fuego lento, revolviendo suavemente, hasta que los sabores queden completamente fusionados y la fruta esté tierna, por aproximadamente 1 hora. Paso 4 Sirva la bebida y la fruta en las tazas, usando una cuchara. Añada el licor, si se desea. Sirva caliente o frío
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- In a medium pot, bring 1 quart of water to boil and add hibiscus. Turn off heat and cover. Steep 20 minutes.
- Cut the tops and bottoms off the tejocote and cut an “X” in one end, scoring the peel. In a small pot, bring 1 inch water to boil and drop in the tejocote. Boil 8 minutes. Drain and cool. Peel and discard the skins. Set the fruit aside.
- In a very large pot, put about 1 gallon of water. Strain the hibiscus tea into it, discarding the flowers. Add the cinnamon and piloncillo. Bring this to boil and stir to dissolve the sugar.
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- Bring 2 cups of water, the pineapple husk (not the leaves), the plantain skin and the spices to a quick boil. Reduce the heat and simmer covered in a small pot for 30 minutes.
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- In a medium saucepan, bring a couple cups water to a boil. Add the tejocotes, remove from heat and let them sit for 5 minutes, drain. If using the preserved tejocotes, just drain. Once cool enough to handle, peel them, cut them in half and discard their seeds.
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