10ozPiloncillo(or substitute with 1 ¼ cup of brown sugar)
8ozSugar Canecut into 2-3 inch rectangles
1CupRipe Tejocotessliced in half
6 Yellow Guavas(About the size of a regular lime) quartered
1Green Applehalved and sliced thinly into half moons
½CupPrunespitted and roughly chopped
Instructions
In a large stockpot, add the water and bring to a boil over medium heat. Once the water comes to a boil, add the tamarind, hibiscus, and cinnamon sticks then lower the flame to medium low and place the lid on. Let this mixture cook for 12 minutes, then use a slotted spoon to remove the cinnamon sticks, and hibiscus flowers then discard. (This is optional, but I also like to remove the tamarind pods and push them through a strainer so the rest of the pulp goes back into the pot and leaves the seeds out.)
Once the tea is done, add the piloncillo (or brown sugar), followed by the sugar cane, tejocotes, guavas, green apple, and prunes. Place the lid back on and cook for 25-30 minutes stirring occasionally, until the fruit has softened. Taste for sweetness and adjust. Use a ladle to pour the ponche into mugs, then serve warm with your favorite pan dulce. (Serve with 2 ounces of your favorite tequila for a more adult experience)