Nov 30, 1919, 12:00 AM
Post #6 of 6
As with most Mexican recipes, it also depends on what you have and what you can get. Raisins, dried peaches or apricots, white wine (in place of some of the water), green apples, firm pears, rum instead of brandy.
The rum or brandy should be added to the cup just before the ponche is poured in. Also in San Cristobal, Chiapas, it is sold as street food with a heavy chunk of yellow cake at the bottom of the cup (actually it is often served in glasses rather than cups). ˇSalud!