Christmas punch

Start by cutting the pineapple, apples and sugar cane into medium-sized pieces. Remember to remove the seeds from the apple, although some people leave them in to give it a different flavor.

Add the water to a large pot and place over medium heat. Add the cinnamon, cloves and piloncillo and let it dissolve.

Once the piloncillo is dissolved, add the previously cut fruits. I like to add the hardest ones first, such as sugar cane and tejocotes, so that they soften in time.

Then add the tamarind and prunes. The mixture of these two gives it a sweet and sour flavor that contrasts perfectly with the sweetness of the other fruits.

Let everything simmer for about an hour, until the fruits are well cooked and the flavors have completely blended.

For those who like a touch of alcohol, you can add the rum at this point. Be sure to do this when the fire is already off so that the alcohol does not evaporate.

Serve hot. A tip I always do is to put a spoonful of fruit in each cup before pouring the liquid, ensuring that everyone gets a bit of each flavor.

If there are children in the house, I always recommend making a separate pot without alcohol. The flavor of the punch alone is already delicious and needs no more.