Mexican Munch Recipes

MEXICO CHIQUITO PUNCH

Mexico Chiquito Punch image

Hands down, best tropical fruit punch EVER. There is a chain of fast-food restaurants in Little Rock called Mexico Chiquito; they sell the best fruit punch, and this is about as close as you can get! This recipe can also be made in two separate 1-gallon pitchers. Just divide the mixture of listed ingredients between the two pitchers and fill with water as above.

Provided by Chelsey

Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes

Time 5m

Yield 20

Number Of Ingredients 6

Ingredients

1 (46 fluid ounce) can pineapple juice
1 (1 liter) bottle grenadine syrup
1 cup white sugar
¼ cup lemon juice
1 (1 ounce) packet instant tea powder
5 quarts water, or as needed

Steps:

Mix pineapple juice, grenadine, sugar, lemon juice, and instant tea powder together in a 2-gallon container; stir to dissolve sugar and tea powder. Add enough water to fill container; stir.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 61.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 25.8 mg, Sugar 46.4 g

MEXICAN CHRISTMAS PUNCH (PONCHE NAVIDENO)

Mexican Christmas Punch (Ponche Navideno) image

This traditional Mexican fruit punch is spiked with rum and best served during the Christmas season. Garnish each mug with a fresh hibiscus flower and a sugar cane (or cinnamon) stick.

Provided by FOODBEAST

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 12

Number Of Ingredients 11

Ingredients

12 whole cloves
2 navel oranges
6 Mexican hawthorns (tejocotes)
12 cups water
¼ cup dried hibiscus petals (flor de jamaica)
3 cinnamon sticks
2 Granny Smith apples, sliced
1 sugar cane stick, cut into 4-inch pieces
1 pear, sliced
½ cup packed dark brown sugar
12 fluid ounces rum

Steps:

Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

Nutrition Facts : Calories 125 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 12.9 mg, Sugar 13.1 g

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