Ponche de Arguedas

Ponche de Arguedas

By
From
Andina
Serves
2
Photographer
David Loftus

Arguedas’ Hot Nut Punch. Ponches are made with many different types of nut, bean, corn, fruit and vegetable, but this ponche from Apurímac is my favourite. As Apurímac is the birthplace of José María Arguedas, my favourite Peruvian writer, I named this recipe after him.

Ingredients

Quantity Ingredient
50g white sesame seeds
50g whole almonds
50g raw peanuts
50g walnuts
50g desiccated coconut
1 cinnamon stick
1 clove
100ml almond milk
a few drops vanilla extract
2 tablespoons yacon or maple syrup
40ml pisco or vodka

Method

  1. Put the sesame seeds, almonds, peanuts, walnuts and coconut into a food processor or blender with 500ml of water. Blitz for 10 seconds, then transfer to a saucepan and add the cinnamon stick and clove. Bring to the boil over a high heat, then reduce the heat to low and simmer for 10 minutes.
  2. Strain the liquid through a fine sieve into a bowl or jug, then transfer the strained liquid back into the saucepan and add the almond milk, vanilla and syrup. Reheat until piping hot, then stir in the pisco or vodka and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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