Ponche Navideño: Punch

12 quarts water
10 oz tejocotes
6 oz walnuts
5 oranges juiced
8 guavas
4 sugar canes
10 oz prunes
3 sticks cinnamon
2 lb. sugar
1 quart brandy (optional)

Wash fruit. Cut the sugar cane into strips. Cut guava.
Boil everything together, except the sugar.
When cooked add the sugar and brandy.

Atole

4 servings

5 oz. tortilla- masa dough
2 tbsp. cornstarch
3 cups milk
3 cups water
7 oz sugar
2 cinnamon sticks
1 tsp vanilla extract

Dissolve the dough  in the water. Strain the mixture, add the cinnamon sticks, and heat.

When boiling add the milk, sugar, cornstarch.  and vanilla. Let it boil, stirring constantly until it thickens.

If too thick, add milk to achieve preferred consistency. Remove cinnamon stick and serve.

Chocolate Caliente
                         

6 servings
Ingredients

6 cups of milk
6 oz  sweet chocolate
6 oz  semi sweet chocolate
1/2 tsp vanilla
dash of cinnamon

Heat the milk over medium flame. Break the chocolate into pieces. When the milk is hot, dissolve in it the chocolate pieces, moving constantly until everything is dissolved. Increase heat and let the mixture slowly boil.  Add the vanilla and the cinnamon. Continue beating until frothy.

Serve immediately and enjoy!

When we are preparing the hot chocolate with  children , we usually sing:

Buñuelos de Navidad -Christmas Sweet Fritters   

10 servings
Ingredients

2 cups water
1 lb. flour
2 whole eggs
1 egg yolk
1/2 tsp salt
2 tbsp  anisette
9 oz. lard
9 oz. piloncillo -raw sugar 

Boil one tablespoon anisette in a cup of water and leave to cool. Mix and sift the flour, baking powder and salt. Mix in the eggs, the yolk and the anisette in water, as required, and knead until the dough stiffens. Form into small balls and roll out on a floured board until very thin. Continue flattening by hand on a napkin and place on a floured table. Heat the lard .Fry one by one in the lard.

Heat the piloncillo in one cup of water with the remaining tablespoon of anisette. This mixture will thicken to a light syrup. remove from heat and strain.

Serve the fritters, broken into pieces, in bowls and pour the syrup over them.

Ensalada de Navidad - Christmas Salad                                        
10 servings
Ingredients

2 small cooked beets, peeled and diced
1 large cooked carrot diced
1 orange, peeled and chopped
1 apple, peeled and diced
1/4 fresh pineapple, peeled, cored and diced
1 large banana, diced
1/2 cup unsalted nuts, almonds  or peanuts
seeds of 1/2 small pomegranate

1 tbsp lime or lemon juice
3 tbsp salad oil
1/2 teaspoon sugar
dash of salt

Mix all the fruits.  Put lime or lemon juice, salad oil, sugar and salt into a screw top jar. Shake until blended and sugar has dissolved. Pour the dressing over the fruit salad and toss well.

Pile the salad into a salad bowl and garnish with the nuts and pomegranate seeds. Let it stand in the refrigerator until chilled.

Serve chilled.

Join Our Mailing List to Receive Updates:

We would like to hear from you. 
(Click to drop us a line)

©1999-2009 Inside Mexico All rights reserved. All articles, images, pictures and design contained in this website are the property of Inside Mexico and protected by copyright law. NO part of this site can be used without previous authorization. We will be glad to authorize, upon request, educational non-profit projects and require that  credit be given  to Inside Mexico and a link back to our site.
may@inside-mexico.com

Terms of Use & Privacy Policy