Mexican Ponche

April 11, 2015 2 493 Views


  • 10 cupsof water
  • 2 1/2 cupof guavas
  • 1/2 cupof apples
  • 1 cupof sugarcane
  • 5 cupsof tejocotes
  • 1/3 cupof cinnamon sticks
  • 1 cupof piloncillo
  • 1/2 cupof dried prunes
  • 1 cupof tamarinds
  • 1/2 cupof rum


  1. Chop the guavas in large pieces. Peel and chop the sugarcane into two pieces. Remove the seeds from tejocotes. Cut one yellow apple in large pieces. Put the water in a large pan and add the sugarcane, cinnamon sticks, tejocotes and piloncillo. Put the pan on a heat. Now, add the prunes and the tamarind. Add the apples and guavas. Lower the heat and cover the pan. Let it simmer for 30 minutes. Finally, add the rum.

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