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Hot fruit punch is a staple in several Mexican homes. This aromatic, comforting beverage can warm you from the inside out, especially on chilly nights, and make your house smell heavenly. This delightful fruit punch is generally served in a clay mug and is garnished mainly with a cinnamon stick.

The fruits that are used in making this recipe need to be fresh; however, frozen or canned guavas or tejocotes can even be used in case fresh fruits are not available. Approximate quantities are given here and they can easily be tweaked as required to taste.

So, if you want to make this hot fruit punch at home, then check out the recipe now.

Ingredients and their proportions:

• Hot water 2 liters
• Tejocotes 8-10
• Dried tamarind pods 2
• Drinking water 10 liters
• Guavas 6
• Raw sugarcane pieces 1.4 kg
• Piloncillo 900 grams
• Prunes 225 grams
• Peeled and chopped pears 2
• Fresh orange juice 1 cup
• Peeled and chopped green apples 1 cup
• Chopped walnuts 1 cup
• Cinnamon 2 sticks
• Ground cloves 1 teaspoon
• Brandy ½ liter (optional)

Steps to follow for making hot fruit punch:

Tejocotes are an important ingredient whenever it comes to making fruit punch since they add texture and flavor, which can never be obtained from other elements. At times, it is hard to get your hand on fresh tejocotes; however, you can get it in jarred or frozen form.

• Firstly, you will need to soak the fresh tejocotes and tamarind pods in very hot water for around an hour (but not boiling water). However, if you are using jarred, canned, or frozen tejocotes, then you don’t have to soak them.
• In a large pot, boil 10 quarts of water, and then reduce it to a slow simmer.
• Now time to remove the tejocotes and tamarind from the soaking water. Discard that water. Make sure that you discard the brittle shells of the tamarind and squeeze the seeds out from the pulp.
• After that, cut all your tejocotes into quarters. Make sure that you remove the skin. Now you will have to add the tejocotes and tamarind pulp to the simmering water.
• Start cutting the guavas into quarters. Add the guava pieces to the pot. Now add the cloves, cinnamon, walnuts, apple, orange juice, pears, prunes, and piloncillo.
• Slice or chop the sugar cane into chunks (if it has a tough outer layer, then remove it) and add it to your fruit punch. Stir occasionally.
• Don’t forget to remove cinnamon sticks right before serving. Pour the liquid and the fruit chunks into large mugs with the help of a ladle. Don’t forget to provide spoons to your guests so that they can easily eat the fruits while sipping hot fruit punch.


If you want, then you can also mix in brandy (one ounce) per serving. In case everybody present is ready and capable of imbibing, then before serving you can add the whole pint to the batch. Store leftover punch in the fridge. You can reheat it the next day and enjoy it.

Last Updated on August 27, 2021

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