As shocking as this may seem, participating in Posadas at Christmas actually has something to do with birth of Jesus. Crazy, I know!

Posadas or in Spanish it is also called Los Peregrinos, San José y la Virgen María are a renactment of Joseph and Mary's journey to Bethlehem to be counted in the Census just prior to the birth of Jesus. These celebrations are a "Novena" or nine days of prayer starting on the 16th of December and finishing on the 24th which is the Noche Buena or Holy Night.

Each night at dusk during this period all the guests gather outside the house. A small child dressed as an angel leads, followed by children carrying figures of Mary and Joseph, followed by the adults and musicians. Everyone sings songs as they process through the neighborhood carrying their lit candles. The hosts of the home are the innkeepers, and the neighborhood children and adults are Los Peregrinos or Pilgrims, who have to request lodging through singing a simple chant. The group will ask for lodging at three different houses but only the third one will allow them in. That will be the house that will host the party for that evening. Once the innkeepers let them in, the group of guests comes into the home and kneels around the Nativity scene to pray the Rosary and then the fun begins. Then the food and piñata comes out. Pan Dulce, Bunuelos, Tamales, Mexican Chocolate, Ponche with a little rum added for the adults. It's a great family tradition that has carried on through the years.

This is the the traditional punch served during the Posadas with bunuelos or pan dulce. If you would like to make this punch but can't find or don't like some of the ingredients (perhaps, prunes) use substitutes. For instance, tamarind pods are a primary flavor in this ponche. If you can't find tamarind pods, substitute apple cider. It won't be the same, but it'll still be good!

Ingredients:
2 gallons water
4 vanilla beans, split lengthwise
4-inch cinnamon stick
2 lbs. piloncillo (or brown sugar)
3 green apples, cut into eighths
1/2 cup raisins
10 prunes
10 tamarind pods, peeled (or apple cider)
6 preserved guavas
10 preserved manzanitas/tejocotes (wild apples or crab apples)
Rum or Brandy to taste (optional)
1 3-gallon pot
1 tablespoon whole cloves
1/4 cup sugar

Directions:
Place the above in crock pot and heat well. Serve with 1 jigger of rum added when serving. Can leave on all day. Can refrigerate leftovers for another day. This recipe for Hot Rum Punch serves/makes 3 quart

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