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)
Optional:
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