Fruit Punch "Ponche" | How to Make Traditional Holiday Drink

Ingredients for the Ponche: A big pot that can hold at least 10 quarts of liquid 1 1/2 gallons of water 4 apples (any kind), cored and cut into squares -1/2 pineapple, diced - 8 large guavas (or 16 small guavas) - 1 1/2 cup of dried hibiscus flowers 2 sticks of Ceylon cinnamon - 2 cones of piloncillo, or about a cup of brown sugar - 8 oz prunes * - jar of tejocote fruit * - Fresh sugar cane for garnish * - Chopped pecans for garnish * Note about ingredients: All ingredients with an asterisk (*) are optional. They can all be found at a local hispanic supermarket or even online. However, you may omit them. Piloncillo is a raw form of pure cane sugar sold in small blocks shaped like truncated cones. It is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar. This type of sugar has not been processed, leaving it with a golden brown color and a deliciously rich flavor similar to molasses, although it does not have any molasses in it. Tejocote is also known as Mexican hawthorn. Fun fact: It is so integral to the ponche experience that it used to be smuggled across the border and sold at steep prices until they began selling it in jars. #MexicanChristmas #ponche #winterdrinks #cocinaconrusbe -- Affiliated Links -- My go-to for fast, accurate, and super affordable captioning and subtitles: https://bit.ly/35lKqY3