Ponche de pina (hot pineapple punch)

8 Servings

Ingredients

Quantity Ingredient
3 Pineapples
3 cups Water
3 Sticks cinnamon
2 teaspoons Whole cloves
2 teaspoons Whole allspice
¾ cup Sugar
1 cup Coconut milk
1 quart Light rum

Directions

Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes.

Strain liquid into large pitcher. Add rum and serve hot. Makes 8-12 servings.

Note: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

LET STAND OVERNIGHT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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