MEXICAN POCHE MIX 

Ponche, or punch, is a hot beverage made by simmering several fruits along with water, brown sugar, and cinnamon but ingredients vary depending on the region.

Nevertheless, this delicious Christmas beverage is not of Mexican origin, as it was brought to the country by the Spanish. The punch is a mixture of European and Indigenous gastronomies.

Punch is a key element during the Holidays, especially during the traditional “posadas”.

Serves 10 to 12 people

100 gr Jamaican Sudan
100 gr Jamaican Colima
500 gr Pressed Tamarind
50 gr of Whole Cinnamon
50 gr Whole Clove
250 gr of blueberries
250 gr Walnut Piece
250 gr of Prune Pitted
250 gr of raisins
1/2 kg of dark piloncillo

Instructions:

Place 5 Liters Of Water In A Large Pot.
Add the piloncillo, add 5 cloves, and cinnamon, and boil for about 15 minutes. If you are using fresh tejocotes, add them with the piloncillo and cinnamon, as they take longer to soften.
In Another Small Pot Bring To Boil The 2 Jamaica.
In another pot, boil the peeled tamarind.
Strain the tamarind and hibiscus then add the liquid to the large pot.
Chop Fresh Fruit And Add To a Large Stockpot.
Add the raisins, blueberries, and prunes. Cook over low heat for 45 mins.
Serve Hot In Mugs
Finally, add a handful of cracked walnuts.