Mexican Christmas Punch Recipe
By Chef Rubén Yañez
Channel the rip-roaring spirit of Mexico at your festive celebration this year. The traditional Mexican recipe combines fresh fruit and gentle aromatics for a warming, non-alcoholic tipple and makes the perfect companion for your winter sun getaway. At Casa de Sierra Nevada, A Belmond Hotel, San Miguel de Allende, Chef Rubén Yañez incorporates a special boozy touch to the classic Christmas punch recipe. The perfect choice for those in search of a cocktail to delight their guests for Christmas. Bottoms up!
Preparation 10 mins
Ingredients (makes 3 liters)
- 1 sliced apple
- 1 orange, sliced and peeled
- 1 tangerine, sliced and peeled
- 6 tejocotes (if available)
- 1 piece of sugar cane (15-20 cm) peeled and cut into thick strips
- 4 tamarind pods, peeled
- 4 guavas, cut in quarters
- 50g / 1¾ oz raisins
- 6 hibiscus flowers
- 1 cinnamon stick
- 200g / 7 oz sugar
- A shot of rum per serving (optional)
- Place all the ingredients, except the alcohol, in a large pot and add 3.5 liters of water.
- Bring the pot to a boil, then simmer over a medium heat for 15 minutes.
- Serve the punch hot with a few pieces of fruit in each mug.
- For a special touch, add a shot of rum to each serving to make the drink an alcoholic ‘ponche con piquete’.