Mexican Fruit Punch

In a large pot, combine the Water, Piloncillo, and Mexican cinnamon sticks. Bring to a boil over medium-high heat, stirring until the Piloncillo has fully dissolved.

While the water heats, rehydrate the Ancho chile by soaking it in a small amount of hot water for 15 minutes until softened. Drain and set aside. Wash the Tejocotes and prepare the Sugar cane by peeling and cutting into sticks.

Once the Piloncillo is dissolved, add the Tejocotes, Sugar cane, and rehydrated Ancho chile to the pot. Reduce heat to medium-low and simmer for 20 minutes, allowing the Tejocotes to soften.