Ponche Navideño

  • Level: Intermediate
  • Total: 1 hr
  • Active: 20 min
  • Yield: 8 to 10 servings
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Ingredients

3 ounces tamarind paste

2 teaspoons whole cloves 

2 cinnamon sticks 

One 32-ounce jar tejocotes (Mexican hawthorn apples), drained 

12 ounces piloncillo (Mexican raw brown sugar cones) 

6 guavas, halved 

4 navel oranges, sliced into thin rounds 

2 pears, peeled, cored and chopped 

1 cup pitted prunes 

1 cup golden raisins 

Rum or brandy, for serving, optional

Directions

Put the tamarind paste and 1 cup water in a large pot; stir to combine. Bring to a boil over high heat.

Wrap the cloves and cinnamon sticks in cheesecloth and tie with kitchen twine. Add to the pot, along with 8 cups water, the tejocotes, piloncillo, guavas, oranges, pears, prunes and raisins. Bring to a boil, then reduce the heat and simmer until the fruit has softened, about 30 minutes.

Pour into coffee cups or mugs, adding some fruit to each cup. Add a shot of rum or brandy, if desired. Serve with a spoon.

Three Citrus Ponche de Creme (Trinidadian Coquito)

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