No Mexican holiday would be complete without a brimming hot Christmas Punch! This delicious and warm Christmas punch with spices is prepared by slow cooking typical fruits, together with piloncillo or Panela. All the spices are cooked until their exquisite aroma fills the house. Punch is traditionally served on Christmas Eve and Christmas Eve. During these days of celebration, the steaming punch will always be hot and ready for the guests.
- In a medium saucepan over medium high heat, bring allspice and 1 quart (4 cups) water to a boil. Remove from heat and let rest for about 20 minutes.
- Meanwhile, insert the sharp side of 10 cloves into an orange. Repeat with the rest of the oranges. Then cut the oranges into four pieces.
- Strain the hibiscus mixture into a large pot and discard the solids. Add to the pot the remaining 5 quarts of water (20 cups), the orange pieces with the cloves inserted, the tejocotes, the guava, the sugar cane sticks, the piloncillo, the apple, the pear, the plums , walnuts, raisins and cinnamon sticks. Bring the water mixture to a boil over medium-high heat, stirring occasionally so the piloncillo dissolves. Reduce heat to low. Cook over low heat, stirring gently, until the flavors are fully melded and the fruit is tender, about 1 hour.
- Scoop the drink and fruit into the cups. Add liquor, if desired. Serve hot or cold
Enjoy this hot punch with your family 😄 happy holidays!