Prepare new punches this Christmas season by putting a spin on the standard recipe. We’ll show you how to do that.
Punch is one of the most popular holiday beverages, and we present some ideas for producing different strikeouts to add a variation to the basic recipe.
Although many people believe punch is exclusively served in Mexico, this dish comes from India and is made with tea, lemon, sugar, and brandy. Later, the English brought the recipe to Europe, where it spread throughout the continent.
But what is it about this drink that makes it so popular? It makes people cheerful in addition to boosting their body temperature. As a result, whether hot or cold, it is one of the drinks that you must have during Christmas.
1. Red Wine and Fruit Punch
- 1 ½ bottle of red wine
- ½ cup of sugar
- 1 orange
- Sliced 1 apple
- 2 sprigs of cinnamon
- 2 star anise
- 1 clove
- 1 small piece of ginger
- In a saucepan, combine the red wine, sugar, and spices, and cook for 10 minutes.
- Boil for another 10 minutes after adding the apple and orange.
Serve it hot and enjoy!
2. Pumpkin Coconut Punch
- 200 grams of raw pumpkin cut into cubes
- 1 cup of water
- 400 ml of coconut milk
- 1/2 cup of brown or coconut sugar
- 1 teaspoon of ginger juice
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon salt
- In a covered pot over medium heat, cook the cut squash and water for 15 minutes.
- Remove it from the fire and set it aside to cool.
- In a blender, combine the chilled pumpkin, cooking water, coconut milk, and remaining ingredients until a homogenous mixture is achieved.
- Refrigerate for at least 4 hours after pouring the liquid into a glass bottle.
Serve chilled and sprinkled with cinnamon!
3. Tamarind Strawberry Punch
- 400 gr of tamarind pulp
- 6 cups of water
- 1 cinnamon stick
- 2 green apples, chopped
- 8 small guavas, cut in half
- 1/2 cup of cranberries
- 1 orange, cut in half
- Strawberry-flavored sugary drink powder
- In a large mixing basin, combine the tamarind and water.
- Bring it to a boil for 10 minutes over medium-high heat with the cinnamon stick.
- Stir in the apples, guavas, and blueberries, then reduce to a low heat and cook for 5 minutes, or until the fruit is tender.
- Remove the cinnamon stick from the heat and whisk it in.
- Squeeze the juice from one of the orange halves into the tamarind mixture, along with the strawberry-flavored drink powder.
- Stir until smooth, then reduce to a low heat for 5 minutes.
- 10 slices from the remaining orange half
Serve in a cup with the orange wedges on top!
4. White Wine Punch and Rose Petals
- 1 cup of rose infusion
- 1 cup of coconut milk
- 2 glasses of white wine
- 2 eggs
- 1 tablespoons of condensed milk
- 1 tablespoons of white sugar
- Rose petals
- Freeze the rose infusion for at least an hour before serving.
- In a small mixing bowl, softly beat the egg with the sugar.
- Add the coconut milk while continuing to beat.
- While the mixture is still blending, slowly pour in the wine.
- Crush the pink infusion cubes using your hands.
Serve in large glass with rose petals on top!