Name: Mexican Christmas Punch (Ponche Navideno)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Whole cloves - 12; Navel oranges - 2; 6 Mexican hawthorns (tejocotes) - 2; Water - 12 cups; Dried hibiscus petals (flor de jamaica) - ¼ cup; Cinnamon sticks - 3; Granny Smith apples, sliced - 2; 1 sugar cane stick, cut into 4-inch pieces - 2; Pear, sliced - 1; Packed dark brown sugar - ½ cup; Rum - 12 fluid ounces

Ingredients for - Mexican Christmas Punch (Ponche Navideno)

1. Whole cloves 12

2. Navel oranges 2

3. 6 Mexican hawthorns (tejocotes) 2

4. Water 12 cups

5. Dried hibiscus petals (flor de jamaica) ¼ cup

6. Cinnamon sticks 3

7. Granny Smith apples, sliced 2

8. 1 sugar cane stick, cut into 4-inch pieces 2

9. Pear, sliced 1

10. Packed dark brown sugar ½ cup

11. Rum 12 fluid ounces

How to cook deliciously - Mexican Christmas Punch (Ponche Navideno)

1 . Stage

Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.

2 . Stage

Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.

3 . Stage

Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.

4 . Stage

Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.