I thought I would share some wonderful Mexican Recipes for the festive Season ... please feel free to try them and let me  know how it turned out. Lynda

 Ponche Navideño: Punch

12 quarts water
10 oz tejocotes
6 oz walnuts
5 oranges juiced
8 guavas
4 sugar canes
10 oz prunes
3 sticks cinnamon
2 lb. sugar
1 quart brandy (optional)

Wash fruit. Cut the sugar cane into strips. Cut guava.
Boil everything together, except the sugar.
When cooked add the sugar and brandy.

Buñuelos de Navidad -Christmas Sweet

10 servings

2 cups water
1 lb. flour
2 whole eggs
1 egg yolk
1/2 tsp salt
2 tbsp  anisette
9 oz. lard
9 oz. piloncillo -raw sugar

Boil one tablespoon anisette in a cup of water and leave to cool. Mix and sift the flour, baking powder and salt. Mix in the eggs, the yolk and the anisette in water, as required, and knead until the dough stiffens. Form into small balls and roll out on a floured board until very thin. Continue flattening by hand on a napkin and place on a floured table. Heat the lard .Fry one by one in the lard.
Heat the piloncillo in one cup of water with the remaining tablespoon of anisette.

This mixture will thicken to a light syrup. remove from heat and strain.
Serve the fritters, broken into pieces, in bowls and pour the syrup over them.

Champurrado (Chocolate Atole)

6 cups whole milk
1 cup masa harina--corn flour
2 cups water
1 cup brown sugar, firmly packed
3 oz. unsweetened chocolate, grated
1 cinnamon stick

Heat the mild and chocolate in a saucepan, stirring to dissolve the chocolate. When chocolate is completely dissolved, remove from the heat and set aside to keep warm. Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent. Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes. Remove the cinnamon stick and serve the champurrado hot in cups or mugs.