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Mexican Christmas Punch with "PIQUETE"

Drinking punch at Christmas and New Year is a deeply rooted tradition in Mexico. Christmas punch is typically made with fruits such as guava, tejocote (Mexican hawthorn apples), plum, cinnamon and cane sugar - a combination that delights young and old alike. Adults also like to add what is called piquete (in English = sting, meaning a shot of rum), which makes it an excellent drink for all Christmas get-togethers. If you want to know this delicious traditional Mexican beverage, we invite you to try our recipe - cheers!


3 liters of water

1/2 large cone of Piloncillo* or 200g of brown sugar

4 sticks of cinnamon

500g of apples cut into large cubes

1 jar of Ponche Navideño (mexican Christmas punch)



200g fresh pineapple, cut into pieces

Rum Añejo (approx. 30ml per cup)


1. Put the water in a large pot, add the piloncillo (or brown sugar) and the cinnamon and bring to a boil. Simmer for about 15 minutes without a lid.

3. Now add the contents of the Christmas punch glass, the apples and, if desired, the pineapple.  Simmer for another 15 minutes.

6. For serving, pour the fruits and the liquid into cups and finally add the "piquete" (30 ml of rum) to taste in each cup.


* Piloncillo= pure cane sugar cone

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