This warm, spiced Mexican punch is traditionally served at Christmas and New Year’s Eve celebrations. It is made by simmering Mexican fruits, sugar cane and spices until fragrant.
15m
PREP TIME
1hr 15m
COOK TIME
212
CALORIES
12
INGREDIENTS
Servings: 16 (1 cup)
Ingredients
- 16 cups water, divided
- 1 cup dried hibiscus flowers
- 8 ounces tamarind pods, (about 12), shelled
- 16 El Guapo® Whole Cloves (Clavo Entero)
- 1 medium orange, quartered
- 12 ounces El Guapo® Unrefined Cane Sugar (Piloncillo), (panela), coarsely chopped (2 1/4 cups)
- 3 pieces fresh sugar cane, (6-inch long), peeled and quartered
-
5
each
El Guapo® Whole Cinnamon (Canela Entera)
![substitution]( "substitution")
Substitutions available
- McCormick® Cinnamon Sticks
- 30 tejocotes, (fresh or jarred)
- 2 Golden Delicious apples, cored and cut into 1-inch chunks
- 1 1/2 cups El Guapo® Prunes (Ciruelas Pasas)
- 1/2 cup Raisins
INSTRUCTIONS
- 1 Bring 4 cups of the water, hibiscus and tamarind to boil in heavy-bottomed 3-quart saucepan. Remove from heat. Let stand at least 15 minutes to extract flavor from hibiscus and tamarind.
- 2 Meanwhile, press cloves into orange quarters. Set aside.
- 3 Strain hibiscus mixture into large (8-quart) stock pot or Dutch oven. Discard solids. Add remaining 12 cups water, piloncillo, sugar cane sticks, cinnamon sticks and clove-studded orange quarters. Bring to boil. Reduce heat to medium-low; simmer 40 minutes to blend flavors. Stir in tejocotes, apples, prunes and raisins. Simmer 20 minutes or until fruit is tender.
- 4 To serve, ladle punch and fruit into serving mugs. Serve with sugar cane sticks, if desired.
