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As a kid, I didn’t like Ponche Navideño. It was too sweet. After many, many requests from my readers, I decided to give it another try.
My friends, it’s delicious! Sweet and fruity. Comforting and yummy.
I invite you to make this recipe over and over again. It’s sure to warm you up this Holiday season.
These are the ingredients needed to make Ponche Navideño.
- Jamaica (or hibiscus flowers)
- Piloncillo (or swap out for sugar)
- Cinnamon Sticks
- Tejocote
- Apple
- Caña (or sugar cane)
- Guayaba
Optional:
Plums, raisins, oranges, pineapple, blueberries, tamarind, whole cloves, Star Anise.
- Add water to a large stock pot.
- This recipe will make roughly 16 cups, or 1 gallon.
More water will be added. Right now, we are making the base for the ponche.
Christmas Party Tip: Make a big batch days ahead, even months ahead of time, and take out the day of the party. Multiply the recipe for larger parties.
- Add the cinnamon, piloncillo, and jamaica to the stock pot.
- Boil until the piloncillo is fully melted. About 5 minutes.
If you are using star anise, tamarind, or cloves, add them here.
This drink is usually made during the Holidays along with champurrado, atole de chocolate, and cafe de la olla.
Anything to keep you warm.
- Remove the jamaica from the stock pot.
- Leave the whole cinnamon in the pot.
The whole cinnamon is usually served for decoration. That’s why it’s ok to leave it in the pot.
If you are using star anise, tamarind, or cloves, also remove them from the pot.
- Wash and chop the tejocotes, apples, and cana.
- If you can’t find tejocotes or cana, simply omit and add more of the other fruits.
Tejocotes (also known as Hawthorn apples or manzanitas) is a very traditional ingredient in ponche. However, it can be difficult to find.
The caña (or sugar cane) was sold already chopped and found in the refrigerated section.
Or, look for a large piece in the produce area of the grocery store and chop at home.
You can also buy whole sugar cane on Amazon.
- Add the tejocotes, apples, and caña to the pot.
- Add the rest of the water and give everything a good stir.
- Simmer for 15 minutes.
The apples and the caña will pick up a reddish color. This is totally normal.
Many people serve ponche with traditional Mexican Christmas foods like tamales, pozole, or menudo.
It’s a great way to stay warm during the posadas.
- Wash and cut the guayaba in half.
- Add to the pot. Simmer for an additional 5 minutes.
The guayaba will fall apart. There is no way around it.
The most important part is to taste it. Add more water if you want it less sweet. Or add sugar if you want it sweeter.
How long does Ponche Navideño Last?
- In the fridge, it lasts 3 days.
- In the freezer, it lasts 8-12 months.
It is supposed to be served warm with buñuelos or pork tamales. Such an easy and delicious way to celebrate the Holidays.
Ponche Navideño (Mexican Christmas Punch)
Ingredients
- 1 stick piloncillo
- 1 cup dried hibiscus flowers (or jamaica)
- 2 cinnamon sticks whole
- 16 cups water divided
- 16 ounces sugar cane (or caña) chopped into 2-inch pieces
- 4 apples diced
- 1 lb tejocotes
- 8 guayaba cut in half
Instructions
- Add the piloncillo, hibiscus flowers, and cinnamon to a large stock pot.
- Cover with water. About 8 cups.
- Bring to a simmer.
- Simmer until the piloncillo has fully melted.
- Remove the cooked hibiscus flowers.
- Add the sugar cane, apples, tejocotes to the pot.
- Simmer for 15 minutes.
- Add the guayaba. Cook for another 5 minutes.
- Serve warm and enjoy.
Notes
- In the fridge, it lasts 3 days.
- In the freezer, it lasts 8-12 months.
Looks and sound yummy. Reminds me of a mull I drink with red wine, warm.
My husband said the same thing about ponche. That it reminded him of mulled wine. LOL.
I can see why you may have thought this was too sweet as a child. I love how our tastes change as we get older – and we get to enjoy traditional treats
Isn’t that funny? I used to avoid ponche. Now, I love it!