This spicy concoction of stewed fruit, tamarind and walnuts is a traditional Mexican Christmas punch. ¡Salud!
Add all the ingredients to a mug and stir briefly.
*Ponche Base INGREDIENTS:
PREPARATION: In a large pot, bring the water and tamarind pods to a boil over high heat. Reduce the heat to low, cover and simmer for 45 minutes. Strain through a mesh strainer, pressing the tamarind to push as much pulp as possible through the mesh. Return the strained mixture to the heat and bring to a simmer. Tie the cinnamon, peppercorns, star anise, cloves and hibiscus into a cheesecloth bundle and add to the mixture. Add the remaining ingredients and simmer for at least 30 minutes. Remove and discard the cheesecloth bundle, and keep the mixture warm on the stove or in a slow cooker.
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Mixing your cocktail
©2015. DEWAR’S, ABERFELDY, WHITE LABEL, DEWAR’S SIGNATURE, THE TRADE DRESSES, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKIES EACH 40% ALC. BY VOL.; DEWAR’S HIGHLANDER HONEY – SPIRIT DRINK – BLENDED SCOTCH WHISKY INFUSED WITH NATURAL FLAVORS 40% ALC. BY VOL.