Christmas traditions are tried, true and unchanging. There’s no Christmas without delicious special dishes, drinks, decorations and songs that only emerge during this season. Family gets together around a chimney, the sitting room or the dinner table and normally a toast full of good cheer and good wishes is the norm. Sparkling wine, champagne or eggnog are the beverages of choice during these celebration and in Mexico the famous sweet and tangy Ponche, perfect to warm up in cold nights. If you want to know the recipe, here’s how to prepare it:
Ingredients:
4 quarts of water
12 whole tejocotes (you can get them in Mexican stores or substitute with apricot or crab apple)
1 cup of dried hibiscus flowers
3 sticks of cinnamon
1 peeled and chopped sugar cane
1 cone of piloncillo (jaggery)
1 sliced orange
2 cubed tart apples
12 sliced guavas
8 de-shelled tamarind pods
15 deseeded prunes
1 cup of toasted walnuts
Rum, if you want
1) Bring half a quart of water to a boil and poach the tejocotes (or substitute) for 8 minutes. Peel skin, set apart.
2) Bring half a quart of water to a boil and poach the hibiscus. Let it rest for 20 minutes
3) Bring 3 quarts of water to a boil in a deep pot and slowly add the rest of the ingredients in the following order: cinnamon, sugar cane, piloncillo, tejocotes, the strained hibiscus flower water, orange, apples and guavas. At the end add tamarind, prunes and walnuts
4) Simmer at least 15 minutes
5) Add rum to taste
6) Serve and Cheers!