This traditional Mexican Punch is a fixture in many homes during the holiday season. Served warm or cold, you might consider treating your guests to the warm version. Made with cinnamon, dried hibiscus flowers, and tamarind…this delightful punch is guaranteed to take the chill off the winter evenings as you observe Las Posadas or simply enjoy the company of family and friends.
This recipe was given to me by my dear friend, Guera Olayo, who hails from Guerrero, Mexico.
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1 stick of Sugar Cane (about 5 feet long)
32 oz Jar of Tejocote (Mexican Hawthorn) (you can substitute fresh kumquats or yellow plums)
6 Guayaba (small)
4 Apples (small)
1 cup raisins
2 Piloncillos (unrefined sugar)
½ cup Jamaica (dried Hibiscus flowers)
2 Cinnammon Sticks
1/3 cup Tamarindo
1½ gallons water
Optional: 1 cup of tequila or rum ( or more to taste )
- Remove the skin off the sugar cane stick. Section the sugar cane into 4-inch pieces. Slice the pieces into ½ inch pieces.
- Wash and cut the guayaba into 8 pieces. Quarter the guayaba first, then cut each quarter in half.
- Wash and cut the apples the same as the guayaba.
- Cut the cinnamon stick in half lengthwise.
- Remove the peel of about two tamarindo pieces. Cut into 1 inch pieces to yield about 1/3 cup.
- Measure water into a large stock pot and add all of the ingredients listed.
- The tejocote can be added along with the juice or syrup.
- Bring to a boil, reduce heat, cover and simmer for 15 mintues. Taste for sweetness level. Add more sugar, if desired.
- Serve warm or cold. Yields about 1½ gallons.