Ponche Mexicano Recipes

MEXICAN CHRISTMAS PUNCH (PONCHE MEXICANO NAVIDEñO)

Steps:

• Peel the sugar cane pieces and split them lengthwise (see photo)
• Place all the ingredients in a large pot (it needs to hold about 4 gallons).
• Fill the pot to near the top with water and heat on high. When it starts to boil, reduce the heat and let it simmer for 30-40 minutes or until all the fruits are cooked and have changed color completely.
• When it's ready, turn the heat off and let it rest with the top on for at least 4 hours. (In reality, you can drink it when it is finished cooking, but if you let it sit for the full 4 hours, it will be much tastier).

MEXICAN PONCHE DE FRUTAS RECIPE

Steps:

• In a large pot, bring the water, cinnamon sticks, cloves and tamarind seeds to a boil over high heat. Reduce the heat and simmer until the cinnamon sticks start to soften, about 10 minutes.
• Add the pears, guava paste, apples, prunes and dark brown sugar. Simmer for at least 35 minutes, stirring occasionally.
• Ladle the punch into mugs, making sure each cup gets some fruit. Garnish each with a tangerine slice and 1 ounce of tequila or mescal, then serve.

ROMPOPE RECIPE

Steps:

• In a pot, combine the milk, sugar, vanilla and orange zest and bring to a simmer. Cook over low heat for 30 minutes stirring occasionally.
• In a bowl combine the egg yolks with the condensed milk. Add the cream and mix until incorporated.
• Add a couple of tablespoons of the simmering milk into the egg yolk mixture and stir. Repeat the process 2 more times. Slowly incorporate the egg yolk mix into the milk mixture and stir well.
• Cook over low-medium heat and stir constantly until the mixture starts to thicken. Remove from heat and let it cool completely.
• Add the aguardiente and refrigerate until ready to serve.

PONCHE NAVIDEñO

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.

PONCHE MEXICANO

Steps:

• Halve all the fruit and place in a pot of water with the sugarcane and cinnamon. Bring to a boil and simmer until fruit is softened. In the event of not getting entirely ripened fruit, add sugar to water. Strain this mixture into a bowl and let cool. To garnish the drink, slice some apple and orange and sprinkle with cinnamon powder or use a cinnamon stick to stir.