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Mexican Christmas Punch (Ponche Navideño)
beverages cocktails

Mexican Christmas Punch (Ponche Navideño)

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This warm, spiced Mexican punch is traditionally served at Christmas and New Year’s Eve celebrations. It is made by simmering Mexican fruits, sugar cane and spices until fragrant.
  • 15m

    prep time

  • 1h 15m

    Cook Time

  • 212

    Calories

  • 12

    Ingredients

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Ingredients

16

(1 cup)

Servings

  • 16 cups water, divided
  • 1 cup dried hibiscus flowers
  • 8 ounces tamarind pods, (about 12), shelled
  • 16 McCormick® Cloves, Whole
  • 1 orange, quartered
  • 12 ounces piloncillo, (panela), coarsely chopped (2 1/4 cups)
  • 3 pieces fresh sugar cane, (6-inch long), peeled and quartered
  • 1 bottle (0.75 ounces) McCormick® Cinnamon Sticks
  • 30 tejocotes, (fresh or jarred)
  • 2 Golden Delicious apples, cored and cut into 1-inch chunks
  • 1 1/2 cups prunes
  • 1/2 cup raisins

Instructions

  • Bring 4 cups of the water, hibiscus and tamarind to boil in heavy-bottomed 3-quart saucepan. Remove from heat. Let stand at least 15 minutes to extract flavor from hibiscus and tamarind.

  • Meanwhile, press cloves into orange quarters. Set aside.

  • Strain hibiscus mixture into large (8-quart) stock pot or Dutch oven. Discard solids. Add remaining 12 cups water, piloncillo, sugar cane sticks, cinnamon sticks and clove-studded orange quarters. Bring to boil. Reduce heat to medium-low; simmer 40 minutes to blend flavors. Stir in tejocotes, apples, prunes and raisins. Simmer 20 minutes or until fruit is tender.

  • To serve, ladle punch and fruit into serving mugs. Serve with sugar cane sticks, if desired.

Nutrition information (per Serving)

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