Also called “Ponche”. Your whole house will get a sweet aromatic smell. This hot drink will warm even the coldest winter night.
Ponche is a traditional drink in Mexico; we love to make it during the Christmas season. Since it’s freezing in Dallas, I decided to have the first Christmas of 2010, making the hot sweet delicious Ponche de Frutas (Fruit Punch).
So easy to make, you’re going to love it.
Here are the ingredients you need:
Two lbs of piloncillo. Piloncillo is like brown sugar, but not exactly, see the sugarcane gets pressed in a large artifact to get all the juice from it, then, that juice is boiled at super high temperatures, until its color turns into a beautiful gold-brownish paste, which then gets formed into a cone. Here is a picture of the final product:
I love it, not only because it makes me feel like Speedy Gonzales, but also because contains large amounts of calcium, iron and proteins, ahaaa, its not only sugarrrr!! Plus its flavor is lighter than brown sugar. Piloncillo is one of the ingredients in many of my desserts, “¡Ándale! ¡Ándale! ¡Arriba! ¡Arriba!”
please don’t tell anyone, I cheatted this time and used frozen guavas, I didn’t want to go to the grocery store to get fresh fruit, forgive me, but It’s freezing in Dallas.
If you want to be gooood, use fresh fruit.
The juice of 6 oranges, just FYI, I had fresh oranges at home.
Enjoy it in a cold winter night, it doesn’t have to be Christmas.
6 Liters of drinking water
2 Lbs. piloncillo
1 Cup of raisins
1 Cup of pitted prunes
3 Cinnamon sticks
10 Whole cloves
8-10 small crabapples (tejocotes)
½ Lb. of tamarind pods
2 Lbs. sugar cane
2 Apples, peeled and chopped
2 Pears, peeled and chopped
4 Large oranges (or 6 medium ones) juiced
Sugar to taste, if needed
In a large pot, bring the water to a boil with the cloves, piloncillo and cinnamon sticks, then, reduce the temperature and add the rest of the ingredients, except the Brandy. Add some more water if needed, let the punch simmer for about one hour.
Serve warm, adding booze for the adults