Piloncillo stick Dried hibiscus flowers (or jamaica) Whole cinnamon sticks Water Sugar cane (caña) Apples diced Tejocotes Guayaba halved
Add water to a large stockpot. Add the cinnamon, piloncillo, and jamaica. Boil until the piloncillo is fully melted.
Strain hibiscus mixture from the stock pot. Leave the whole cinnamon.
Wash and chop the tejocotes, apples, and caña. If you can’t find tejocotes or caña, simply omit and add more of the other fruits.
Add the tejocotes, apples, and caña to the pot. Add the rest of the water and give everything a good stir. Simmer for 15 minutes.
Wash and cut the guayaba in half, add to the pot. Simmer for an additional 5 minutes.
Ladle the Mexican fruits and punch into serving mugs and enjoy. ¡Feliz Navidad!