I told a food writer friend of mine a few years back that I was going to have a posada at my house and he asked “Are you going to have ponche?” I said “yes, of course.” Then he said, “Because you can’t call it a posada if you don’t serve ponche.” He then went on to give me some detailed history on ponche, and as I drifted in and out of his long-winded explanation, I heard him say “You better put tamarindo in yours?” I looked at him with a side glance, and said “Does this look like amateur hour? Yes, I put tamarindo in mine.” I tell you… food writers… they can be so snooty sometimes. Celebrate your posada with this lovely apple tamarind ponche…. it will give any apple cider a run for it’s money.
Apple Tamarind Ponche 1 of 7
The posada season would not be complete without ponche.
What You’ll Need 2 of 7
Prep your ingredients before putting them in a pot.
Tamarind 3 of 7
Peel the tamarind pods and pull all the veins off to get to the pulpy inside.
In a Pot 4 of 7
Put all the ingredients in a pot. Add the water and boil for 4 hours.
Fruit Punch 5 of 7
The delicious flavors from the fruit infuse the water and make ponche a drink that is perfect for a cozy posada.
Serve Hot 6 of 7
Serve hot, and make sure to include a little bit of fruit in each cup.
Boozy or Sober 7 of 7
The adults will enjoy this drink with a splash of tequila or whiskey. Enjoy!
Ingredients for apple tamarind ponche:
- 1 1/2 – gallons water
- 25 – tamarind pods (peeled and deveined)
- 20 – dried hibiscus flowers
- 2 – cinnamon sticks
- 20 – tejocote
- 8 – apples (cut into 4’s and cored)
- 15 – guavas
- 5 – 3 inch pieces of sugar cane (peeled)
- a handful of raisins
- 1 – bag of pitted prunes
- 3 – piloncillo cones
- OPTIONAL: Liquor (tequila or whiskey)
- Place all ingredients in a large pot over a medium low flame, with the exception of the liquor.
- Boil for 4 hours.
- Serve hot in a cup, (optional) pour a small splash of tequila or whiskey into the ponche and mix well.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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