Mexican christmas punch is a sweet and aromatic hot beverage. In Mexico, there’s always punch in december, for christmas, new years eve, and all those days in between.
A special drink we make every year with lots of love to drink and share with the people we love the most.
This christmas punch is a sort of infusion made out of fruit, dried fruit and spices, and it is actually served with pieces of these ingredients used to make it, which make it look pretty and colorful. In fact, we usually always eat these pieces of fruit while drinking the punch.
This is a traditionally mexican recipe, and perhaps it is also traditional in some other places in Latin America. If you are from one of these countries and also make something similar to this punch tell us in the comments, I would love to know.
Now, there are lots of recipes to make mexican punch or mexican christmas punch, I’m sure. Because every family likely has it’s own recipe, the recipe they always use. But the general idea is the same, only some ingredients change. Perhaps we use some fruit that other people don’t and vice versa.
Here we show you the recipe we always make, that our mother has always used, ever since I remember. The mexican christmas punch recipe we love, with cinnamon sticks, flor de jamaica, tejocote, piloncillo, dried fruit, apple, peaches, cane, and many other things that make this a wonderful recipe.
This is a perfect recipe to make these days, specially when you crave something hot, cozy and comforting. It is a red colored drink that feels light and is full of flavor.
If you like this recipe, then you have to go see our hot chocolate recipe, which you will for sure love.
- 1.32 gallons (5 lt) water
- 4 pieces sugarcane , fresh
- 3 red apples , peeled
- 3 pears , peeled
- 7 guavas
- 10.60 oz (300 gr) tejocotes
- 7 oz (200 gr) natural tamarindo , peeled
- 7 oz (200 gr) prunes
- 1.8 oz (50 gr) jamaica flower
- 17.65 oz (500 gr) piloncillo (brown sugar cube or piece)
- 2 cloves
- 2 cinnamon sticks
Peel the sugarcane and cut it into small sticks.
Remove the core from the apple and pears and cut them into medium size dices along with the guavas and tejocotes.
Place a big pot with the water on the stove over medium heat, add in the chopped fruit and let it boil for 10 minutes.
Add in the sugarcane, tamarindo, prunes, jamaica flower, piloncillo, cloves, and cinnamon sticks and let it boil over medium-low heat for about 20 minutes more until the fruit is cooked and the punch has a red color.