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Beverage
Chef Tom Fraker
3 gallons of water
3 Don Enrique Piloncillo (brown sugar cone)
9 Melissa’s Canela / Cinnamon Sticks
2 lbs. Tejocotes
12 pcs. Guava
10 pcs. Pitted Prunes
4 Apples (any variety), chopped
2 pkg Melissa’s sugar cane swizzle stix, cut into two pieces each
3 cups pineapple, chopped
12 pcs Melissa’s Tamarindo pods, peeled
20 pcs. Jamaica
Your favorite tequila or rum
Place all ingredients and water in a large stockpot to cook on high heat; when the water starts boiling, lower the heat and simmer for about 1 hour.
When ponche is ready, serve hot in mugs, spoon some of the fruit and your favorite tequila/rum to your taste, or no rum.
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