Tito’s Ponche Poblano
Sugar, spice, and everything nice
The best part of a seasonal stovetop punch besides drinking it? Your house smells like holiday spirit all night long.
The best part of a seasonal stovetop punch besides drinking it? Your house smells like holiday spirit all night long.
| Ingredient | Amount |
|---|---|
| Tito’s Handmade Vodka | liter liters |
| camote poblano | lb lbs |
| water | gallon gallons |
| rosemary | sprigs sprigs |
| agave syrup | oz |
| cinnamon | sticks sticks |
| piloncillo | cones cones |
| apples | cup cups |
| tamarind | cup cups |
| tejocotes | cup cups |
| pears | cup cups |
Directions
- Add camote, piloncillo, and cinnamon to a stock pot with 1 gallon of water.
- Boil until the piloncillo is fully melted.
- Lower heat and bring to a simmer.
- Remove the camote from the pot and chop.
- Chop the tejocotes, apples, pears and add to the pot along with the chopped camotes.
- Simmer for at least 25 minutes.
- Add the tamarind, agave syrup, and rosemary sprigs.
- Let cool for 5 minutes then add Tito’s Handmade Vodka.
- Serve over ice and garnish with fresh rosemary sprigs.
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Tito’s Ponche Poblano
Sugar, spice, and everything nice
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