Ponche Navideño Recipe
Angela Houska and Joshua Widner share their recipe for a hot Christmas punch.
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Cooking tools:
- Stockpot
- Fine-mesh sieve
- Ladle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Mug
Ingredients
- 16 cups of water, divided
- 1 cup dried hibiscus flowers
- 8 ounces (about 12) tamarind pods
- 16 whole cloves
- 1 orange, quartered
- 12 ounces (2 ¼ c) piloncillo (unrefined whole cane sugar) coarsely chopped
- 3 pieces of fresh sugar cane, about 6’’ long, peeled and quartered
- 5 cinnamon sticks
- 30 tejocotes
- 2 golden delicious apples, cored and cut into 1’’ chunks
- 1 ½ cup of prunes
- ½ cup of raisins
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