Ponche Navideño is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights, this warm and fragrant infusion warms you from the inside out.
1cone piloncillo, chopped or 1 cup dark brown sugar
1ouncebrandy or tequila per cup, optional
Instructions
In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
Ladle into cups, making sure each cup gets some chunks of fruit.
Add brandy or tequila to each cup (optional).
Notes
If you are unable to find fresh sugarcane at your local store you can even purchase a jar containing some of unique ingredients like tejocotes, guavas, and sugarcane: Ponche Navideño en Almibar (Fruit Punch in Syrup).
Tamarindo pods can be purchased online, if you are unable to find them locally at a store. Or, you can replace with a handful of hibiscus flowers to give the punch a beautiful crimson color.
If you are unable to find tejocotes, add one extra apple.