MexicoChristmas Eve Punch with Smoked Guava and Hibiscus
An original Mexican Christmas punch, fragrant and comforting, made with guava, tejocote, apple, sugarcane, prunes, and hibiscus flowers. Its distinctive touch is a brief smoky infusion with toasted cinnamon, adding depth while keeping its traditional character.
Ingredients
- 2.5 l water (base of the ponche)
- 20 g dried hibiscus flowers (enjuagada)
- 180 g piloncillo (en trozos)
- 2 pzas cinnamon sticks (a se tuesta lightly for dar toque ahumado)
- 4 g whole cloves (whole)
- 300 g ripe guavas (partidas a the mitad)
- 300 g hawthorns (tejocotes) (lavados)
- 250 g red apple (diced medium)
- 250 g sugarcane (pelada and cut en bastones)
- 120 g prunes (boneless)
- 120 g orange (sliced delgadas, without semillas)
- 5 ml vanilla extract (optional pero recomendable)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a large pot, bring the water over medium-high heat until very hot, almost simmering.
- 2
2. Place 1 cinnamon stick on a dry griddle or skillet and toast it for 30 to 60 seconds, turning it, until fragrant and slightly darker, without burning. Set aside.
- 3
3. Add the hibiscus flowers, piloncillo, the toasted cinnamon stick, the other cinnamon stick, and the cloves to the pot. Cook over medium heat for 10 minutes to create an aromatic infusion.
- 4
4. Add the tejocotes and cook for 10 more minutes, until they begin to soften.
- 5
5. Stir in the guavas, red apple, sugarcane, prunes, and orange slices. Mix gently.
- 6
6. Cook the punch over medium-low heat for 20 more minutes, keeping it at a gentle simmer. If you want it extra hot for serving, keep it between 175 and 195 °F (80 and 90 °C), without a vigorous boil.
- 7
7. Turn off the heat and add the vanilla extract. Let it rest for 5 minutes so the flavors can meld.
- 8
8. Serve hot in mugs, making sure each portion includes some fruit, sugarcane, and prunes along with the spiced liquid.
Chef tips
For a cleaner flavor, remove the hibiscus flowers with a skimmer after the first 10 minutes of cooking. If your tejocotes are very firm, score them lightly before cooking so they release more flavor.
Substitutions
If you cannot find tejocote, use firm pear cubes. Piloncillo can be replaced with 150 g (3/4 cup) dark brown sugar, though the flavor will be less deep. Pink or white guava both work well in this recipe.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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