Apple Tamarind Ponche

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
    apple-Ponche

    The posada season would not be complete without ponche. 

  • What You’ll Need 2 of 7
    _MG_0814

    Prep your ingredients before putting them in a pot. 

  • Tamarind 3 of 7
    _MG_0820

    Peel the tamarind pods and pull all the veins off to get to the pulpy inside. 

  • In a Pot 4 of 7
    _MG_0830

    Put all the ingredients in a pot. Add the water and boil for 4 hours. 

  • Fruit Punch 5 of 7
    _MG_0934

    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
    _MG_0938

    Serve hot, and make sure to include a little bit of fruit in each cup. 

  • Boozy or Sober 7 of 7
    _MG_0974

    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)

Directions:

  1. Place all ingredients in a large pot over a medium low flame, with the exception of the liquor.
  2. Boil for 4 hours.
  3. Serve hot in a cup, (optional) pour a small splash of tequila or whiskey into the ponche and mix well.
  4. ENJOY!

 

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

Get social with Nicole on Twitter and Facebook.

Nicole loves pinning. Follow her on Pinterest.

 

Tagged as: , , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.