Christmas Punch
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
1 Gallon
Prep Time
10 minutes
Cook Time
1 hour
This festive Christmas punch is a perfect holiday treat, with the bold, warm flavor of Cibolo Junction Cinnamon Sticks at its heart. Simmered with seasonal fruits and a touch of sweetness, it's the ideal drink to celebrate the season. For a spirited twist, add a splash of rum, tequila, or brandy.
Ingredients
-
1 Gallon Water
- 1 Cup Dried Hibiscus Flowers (Jamaica)
- 1 Cibolo Junction Cinnamon Stick
- 4 Guavas, Sliced
- 6 Ounces Prunes
- 3 Tamarind Pods, Peeled, or 2 Tablespoons Tamarind Paste
- 1 8-ounce Sugar Cone (Piloncillo)
- 1–2 Sticks Fresh Sugar Cane, Peeled and Cut Into Bite-sized Pieces or 1/2 Cup White Sugar, Optional
- 2-4 Mandarins, Peeled and Segmented
- 1 Apple, Cored and Sliced
- 1 Pear, Cored and Sliced
Directions
Prepare the Base. In a large pot, bring the gallon of water to a boil. Add the hibiscus flowers, cinnamon stick, and sugar cone. Reduce heat to medium and simmer for 15 minutes, stirring occasionally to ensure the sugar cone dissolves completely.
Strain the liquid to remove the hibiscus flowers and cinnamon stick, then return the sweetened base to the pot.
Add the Fruits. Add the guavas, prunes, tamarind, mandarins, apple, pear, and either sugar cane or white sugar, if using, to the strained liquid. Stir well and simmer for 30–40 minutes to allow the fruits to soften and release their flavors.
Serve Warm. Ladle the punch into mugs, serving with some of the fruit and a fresh stick of sugar cane, if using.
