Ingredients for the Ponche:

A big pot that can hold at least 10 quarts of liquid
1 1/2 gallons of water
4 apples (any kind), cored and cut into squares
-1/2 pineapple, diced
- 8 large guavas (or 16 small guavas)
- 1 1/2 cup of dried hibiscus flowers
2 sticks of Ceylon cinnamon
- 2 cones of piloncillo, or about a cup of brown sugar
- 8 oz prunes *
- jar of tejocote fruit *
- Fresh sugar cane for garnish *
- Chopped pecans for garnish *

Note about ingredients:
All ingredients with an asterisk (*) are optional. They can all be found at a
local hispanic supermarket or even online. However, you may omit them.

Piloncillo is a raw form of pure cane sugar sold in small blocks shaped like
truncated cones. It is commonly used in Mexican cooking and is sometimes
referred to as Mexican brown sugar. This type of sugar has not been
processed, leaving it with a golden brown color and a deliciously rich flavor
similar to molasses, although it does not have any molasses in it.

Tejocote is also known as Mexican hawthorn. Fun fact: It is so integral to the
ponche experience that it used to be smuggled across the border and sold at
steep prices until they began selling it in jars.

#MexicanChristmas #ponche #winterdrinks #cocinaconrusbe

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