Nothing like a good Ponche to fight the cold temperatures and enjoy the Holidays…
- 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 into quarters.
Boil everything together, except the sugar.
When cooked add the sugar and brandy.
