Christmas is not the same without our Christmas recipes for our dinner and togetherness. Food definitely gives a very important stamp to this special date for many families around the world. There are countless recipes that are prepared for this occasion that will make not only your heart happy, but your stomach as well. The drink recipes are very varied and exquisite and punch is one of those classic and basic drinks to accompany our dinner and Christmas conviviality that will even bring a delicious smell to your home.
2 punch recipes for this Christmas
The following are two Christmas punch recipes that will leave you and your guests more than satisfied. They are very easy to make and the two preparations are characterized by cultural variation. The first consists of a traditional Mexican Christmas poche that is served hot or cold. It contains a great variety of ingredients that make it unique in taste and texture and that is why it is one of the most exquisite punch to prepare. The second is a more common fruit punch to drink cold . It is worth mentioning that you can make the variations you want in each recipe and experience the resulting flavor.
Traditional Mexican punch to serve hot
- ½ kilogram of Tejocotes
- ½ kilogram of Guavas
- ¼ kilogram of Prune
- 5 yellow apples
- 4 sugar canes
- ¼ kilogram of Peeled Tamarind
- 3 slices of Cinnamon
- 150 grams of Piloncillo / Sucanat / Panela.
- 50 grams of Jamaica
Considerations about hibiscus and tamarind
Some people omit these ingredients and instead, put the cinnamon directly, with this, the punch acquires the concentrated flavor of cinnamon and the brown color. With the hibiscus, the color is Christmas-red, and with the touch of tamarind, it becomes characteristic bittersweet, in addition to being a drink with a lot of vitamin C. This little touch gives it a deliciously smooth flavor and not as strong as the concentrated cinnamon. It is the classic punch that was prepared in the 40-50s in Mexico, the traditional one, both for color and flavor. Take the test and you will see what I tell you.
About the fruit
Instead of tejocote you can add orange or mandarin.
About the piloncillo
This is solid sugar molasses sold in the markets in the shape of a truncated cone. In other countries it is known as sugar panela or raspadura. It can be substituted for muscovado sugar to taste (about 200 grams approx. If it is substituted for the brown sugar in the preparation of this punch).
- In half a liter of water, the hibiscus flower is cooked with the tamarind, previously washed and without the shell.
- It is strained and this mixture is added to another pot with 2 liters. of water in which the piloncillo, the cinnamon and the completely clean fruit are added and divided into strips or wedges.
- The cane must be cleaned and peeled very well and cut into strips that can be served in glasses for the guests.
- The secret is to cover the pot and cook the preparation over low heat, stirring slowly, from time to time, with a spoon to verify that the piloncillo dissolves.
- We will know that the punch is being ready when when uncovering the pot, it begins to smell like cooked guava, that sweet smell, which will take away the December cold and leave us with feelings of love and joy in our hearts.
- The punch will be kept covered, over low heat and will be served in clay jars or Christmas cups, with a spoon so that the guest can eat the cooked fruit. Thus, it will be served and sipped warm.
The punch with alcohol contains 2 tablespoons of rum or brandy when served. This is the final touch, extremely rich. Another version is to add 2 cups of red wine to the entire preparation a few minutes before serving. A portion can be set aside to serve to the children before adding the red wine, if so, add the red wine in proportion according to what is separated.
There are many varieties on this same recipe, but this is how I prepare it at this time. It is also economical, yielding and very easy to prepare.
Note : although the traditional Mexican recipe is with these ingredients, for those who do not have access to them, they can try other fruits such as pear, medlars, peaches and instead of hibiscus, fruit tea may be the best option.
Bubbly fruit punch to serve cold
Ingredients: (For 10 – 12 Servings)
- 3 bottles of cider
- 3 bottles of rose wine
- 2 cups raspberries or blackberries
- 2 cups quartered strawberries
- 2 cups of pineapple in chunks
- 1 orange, sliced
1. In a large container, pour the cider and rosé wine to integrate them and make foam.
2. Put the fruits in a punch bowl, add the previous preparation and let it rest for at least 30 minutes before serving.
Serve with ice or chill all the ingredients in the refrigerator before doing it.