Mexican Ponche

Ingredients

Mezcal 400 Conejos® Joven
5 Cups Sugarcane
5 Apples
5 Pears
10 Guavas
4 Cups Tejocote
5 Liters of Water
1 1/2 Cups Tamarind Pods
1 1/2 Cups Prunes
1/3 Cups Hibiscus Flower
2 Cloves
1 Kilo Piloncillo
Agave Syrup
2 Sticks Cinnamon

Directions

** 1 Portion is 12 servings **
Peel sugarcanes and cut into sticks. Core apples and pears and cut into thin strips. Cut guavas and tejocotes into quarters. In a pot, heat water and add the fruit. Boil for 20 minutes. Add tamarind, prunes, hibiscus, cloves, piloncillo, sugar, and cinnamon sticks. Cook until cooked through.