Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info
The holidays are coming and the variety of dishes is unimaginable. But it is also a perfect time to enjoy the best Christmas strikeouts.
In the Northern Hemisphere, punch is one of the most traditional and popular drinks to make at Christmas and New Years'. The mixture of alcohol with fruity and sweet ingredients make this one of the best options for the holidays. In this article, we share two new recipes to prepare the best Christmas punch.
Initially, the punch was prepared in India with tea, lemon, sugar, and brandy. Later, the English took the recipe to Europe and it spread in different countries until it reached Mexico. In addition to raising body temperature (both hot and cold versions), it is also an excellent source of energy.
Red wine and fruit punch
- 1 ½ bottle of red wine
- ½ cup of sugar
- 1 orange sliced
- 1 apple, diced
- 2 cinnamon sticks
- 2-star anise
- 1 clove
- 1 small piece of ginger
Pour the red wine into a pot and add the sugar and spices to simmer for 10 minutes. Add the apple and orange and boil for another 10 minutes. Serve it hot.
Pumpkin coconut punch
- 200 grams of raw pumpkin cut into cubes
- 1 cup of water
- 400 ml of coconut milk
- 1/2 cup brown or coconut sugar
- 1 tsp ginger juice
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp salt
Place the cut pumpkin and the water in a covered pot over medium heat for 15 minutes. Remove from heat and allow to settle at room temperature. Pour the cold pumpkin with the cooking water in the blender, the coconut milk, and the other ingredients until a homogeneous mixture is obtained. Pour the mixture into a glass bottle and refrigerate for at least 4 hours. Serve it cold with cinnamon.