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Grandma’s recipe for Christmas punch

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Grandma's Christmas punch recipe (Photo: Shutterstock)
  • Try this delicious Christmas punch recipe.
  • Add alcohol to give it a little kick.
  • Make you next party unforgettable

What better way to enjoy the holidays than with Grandma’s secret Christmas punch recipe!

Make special moments and warm memories around the table.

This Christmas punch recipe reflects the love and tradition passed down from generation to generation.

But before you continue reading, we invite you to listen to the new podcast Horóscopos y Astrología con Ricardo Villalobos by clicking HERE.


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Christmas punch is a traditional drink that has its roots in colonial times, when European culinary traditions were mixed with native ingredients and flavors.

Over the centuries, Christmas punch has become an essential part of Mexican festivities during the holiday season.

The basic Christmas punch recipe includes a mixture of seasonal fruits — such as guava, tejocotes, sugar cane, apples and plums — as well as spices such as cinnamon and cloves.

These ingredients are combined with water or cane juice and sweetened with piloncillo, resulting in a warm and comforting drink.

Christmas Punch ingredients

Christmas punch, sugar cane, cinnamon, tejocotes, apples
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Ingredients: 1 pineapple, peeled and cut into pieces; 5 peeled tejocotes; 3 apples, peeled and cut into cubes; 1 orange, cut into slices.

1 cup of peeled guavas; 1 cup of sugar cane, peeled and cut into pieces; 1 cup of prunes.

1 piloncillo panela (or 1 cup of brown sugar), 4 cinnamon sticks.

5 cloves, 1 pinch of nutmeg and 2 liters of water.

Prepare the fruit

sugar cane, piloncillo, apples, tejocotes, tamarind
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Wash and peel all fruit as necessary.

Cut the fruit into cubes or slices, depending on your preference.

Remove the shell of the cane completely and break it into small, long pieces, so that they can serve as a kind of spoon for the fruits.

If you wish, you can also add mandarin oranges, just peel and cut into segments.

The Christmas Punch spice infusion

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In a large pot, add 2 liters of water.

Add the piloncillo panela (or brown sugar), cinnamon cloves and nutmeg.

Heat everything until it boils, then reduce the heat.

Simmer for 15-20 minutes to create a spice infusion.

Mix it all together

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Add all the prepared fruits to the pot.

Cook over medium heat for 30-40 minutes, or until the fruits are tender but still hold their shape.

Serve the hot punch in large mugs, making sure to include a variety of fruits in each serving.

Optional: If you want to give it a festive touch with alcohol, you can add dark rum or brandy to taste just before serving.

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