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Food Handler Classes

News from EduClasses®

Hot Rum Ponche
By: El RestauranteEl Restaurante Magazine
Friday, December 13, 20244:10 PM
Recipe for a cocktail made with rum, tamarind, apples, raisins and cinnamon stick

You can find this recipe at El Restaurante. 

Recipe courtesy of CasaQ. This is the the traditional punch served during the Posadas with buñuelos or pan dulce. If you would like to make this punch but can't find or don't like some of the ingredients (perhaps, prunes) use substitutes. For instance, tamarind pods are a primary flavor in this ponche. If you can't find tamarind pods, substitute apple cider. It won't be the same, but it'll still be good!

Makes 3 quarts

INGREDIENTS:

2 gallons water 

4 vanilla beans, split lengthwise 

4-inch cinnamon stick 

2 lbs. piloncillo (or brown sugar) 

3 green apples, cut into eighths 

1/2 cup raisins 

10 prunes 

10 tamarind pods, peeled (or 2 cups apple cider) 

6 preserved guavas 

10 preserved manzanitas/tejocotes (wild apples or crab apples) 

Rum or Brandy to taste (optional but welcome)

1 tablespoon whole cloves 

1/4 cup sugar 

Rum (1 jigger per serving)

DIRECTIONS:

Place the above in 3-gallon pot and heat well. Serve with 1 jigger of rum added when serving. Can leave on all day. Can refrigerate leftovers for another day.