Comala punch

Combine Piloncillo, 500 grams of Water, and Mexican cinnamon stick in a saucepan. Bring to a simmer over medium heat, stirring until the Piloncillo is completely dissolved. Remove from heat and let the Piloncillo syrup cool completely, then remove the Mexican cinnamon stick.

Wash the Guava, cut them into pieces, and blend with 200 grams of Water until smooth. Strain the Guava mixture through a fine-mesh sieve, pressing to extract all the pulp and juice. Discard solids.

Place the Tamarind pods in a bowl with 300 grams of hot Water and let them soak for 15-20 minutes to soften. Mash the Tamarind pods with your hands to separate the pulp from the seeds and fibers. Strain the Tamarind pulp through a fine-mesh sieve, pressing to extract the liquid. Discard solids.