Home Cooking

Mexican Winter

Mexican winter ponche (split from California board)

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking

Mexican winter ponche (split from California board)

cristina | Dec 2, 2007 04:46 PM

Here's a recipe for typical Mexican winter ponche (punch), served hot and with a piquete (shot of brandy, rum, tequila, charanda (grain alcohol), or rompope (Mexican eggnog):

Ponche (Christmas Punch)

1 gallon water
1 cup white sugar
1/2 pound piloncillo or dark brown sugar
2 cups raisins
1 1/2 pound of peeled sugar cane, peeled and cut into 1/4" julienne
2 large apples, cored and chopped coarsely
2 pears, cored and chopped coarsely
1/2 pound guavas, coarsely chopped
2 pounds tejocotes
1 orange, cut into quarters
1 small pineapple, peeled, cored and sliced into rings and then into chunks
4 or 5 3" cinnamon sticks
4 or 5 whole cloves (push into orange piece)
2 star anise
20 jamaica flowers
zest cut from one orange

Heat a gallon of water in a large kettle. When hot, add white sugar and piloncillo. Stir until dissolved, and then bring it to a boil. Continue to boil until sugars are dissolved. Add fruits and spices. Reduce heat to low and allow the mixture to simmer for at least 30 minutes. Longer is better; an hour or more is good. Toward the end of the simmering time add the orange zest.

Be sure to ladle a little fruit into each mug. Ask who wants a piquete (pee-KEH-teh). Makes about 1 1/2 gallons of punch.

Link: http://www.mexicocooks.typepad.com

[Note: This thread was split from the California board at http://www.chowhound.com/topics/465500 -- The Chowhound Team]

Want to stay up to date with this post?

Recommended From Chowhound