Holiday recipe: Christmas ponche

This Christmas ponche recipe comes from the Lopez family, who have run the Oaxacan restaurant Guelaguetza since the early 1990s. It’s a favorite drink among Mexican families and a has a warm place in L.A. during the Holidays.

View the Christmas ponche recipe in our California Cookbook.

Christmas ponche

Total time: 45 minutes. Serves 10.

6 quarts plus 1 1/2 cups water

Scant 3 1/2 cups (1 1/2 pounds) sugar

2 cinnamon sticks

3 1/2 ounces piloncillo

1 pound tejocotes, each one slit several times from the outer edge to, but not through, the core

2 pounds sugar cane, peeled and cut lengthwise into 4-inch pieces

3 firm cooking apples, cut into 1-inch wedges

1 cup dried hisbiscus (jamaica) flowers

1 cup prunes

1 cup raisins

1 cup peeled tamarind

1 pound guava, cut into 1-inch pieces

Rum or mezcal, for serving

In a large pot, combine the water, sugar, cinnamon and piloncillo over high heat until the water comes to a boil. Add the tejocotes and sugar cane. After 5 minutes, add the apples, hibiscus, prunes, raisins and tamarind. After 5 more minutes, add the guava. Reduce the heat to low. Serve hot, with rum, if desired.

Note: Piloncillo, tejocotes, dried hibiscus flowers (jamaica) and tamarind are generally available at Latin markets.