Served warm and filled with sugar and spice, it’s easy to see why this traditional Mexican Christmas punch is a holiday-season staple in Mexico.
SERVES 10 // COOKING TIME 45 min
3½ L water
3 cinnamon sticks
1 orange peel
4–5 hibiscus tea bags
1 cup brown sugar
6 apples, chopped
4 pears, chopped
6 guavas, chopped
¾ cup seedless prunes
½ cup raisins
Rum, brandy or tequila, to serve
1. Bring the water to a boil, along with the cinnamon, cloves, orange peel and tea.
2. Add sugar and the fresh and dried fruit. Simmer over a low heat for at least 30 minutes. Taste and adjust the sweetness.
3. Serve warm with your choice of rum, brandy or tequila.
Recipe: Nicola Naudé
Styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za
While this Christmas punch is an excellent pairing for your festive lunch, Christmas Eve deserves something a bit more extravagant, like our cherry martinis.