Ponche Navideño is a sweet, warm drink that’s served during the Christmas season in Mexican households everywhere.
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This Mexican Christmas Fruit Punch is made of a combination of unique ingredients and dried fruits in a large pot.
Comforting and yummy and so delicious. It’s sure to hit the spot on cold winter nights.
Table of Contents
- 1 Ingredients
- 2 🥣 Instructions
- 3 Translation:
- 4 👩🏼🍳 Pro Tip:
- 5 🕺🏻Christmas Party Tip:
- 6 Substitutions:
- 7 Storing Instructions
- 8 🎄 More Mexican Christmas Recipes
- 9 😋 Hungry for More?
- 10 Ponche Navideño (Mexican Christmas Punch)
These are the main ingredients needed to make a traditional Ponche Navideño.
- Hibiscus Flowers (or flor de jamaica)
- Piloncillo (or swap out for sugar)
- Cinnamon Sticks
- Fresh Tejocotes
- Caña (or fresh sugar cane)
Recipe Variations: Different parts of Mexico have different recipes. In the south, for example, you will see this recipe with tropical fruits like pineapples and orange slices.
- 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 drink.
Ponche Navideño translated means “Christmas Punch.” Also called “Ponche Mexicano.”
👩🏼🍳 Pro Tip:
Use the largest pot you have in the kitchen. This recipe makes enough for a party. Adjust the recipe card ingredients for a smaller batch.
- Add the cinnamon, piloncillo, and jamaica to a large stockpot.
- Boil until the piloncillo is fully melted. About 5 minutes.
If you are using star anise, tamarind, or cloves, add them HERE.
- Strain hibiscus mixture 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.
🕺🏻Christmas Party Tip:
Make a big batch days ahead of your Mexican holiday party, even months ahead of time, and take out the day of the party. Warm up and serve! Multiply the recipe for larger parties.
- Wash and chop the tejocotes, apples, and cana (or sugar cane sticks).
- 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 navideño. Mexican grocery stores and Latin markets will carry them around the Holiday season. However, they can be difficult to find in the United States.
- Substitute Crab Apples or Asian pears for tejocote.
- The caña (or fresh sugarcane) was sold already chopped and found in the refrigerated section. Or, look for a large piece in the produce area of the Mexican supermarket 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 warm color.
For extra holiday spirit, add a splash of rum, tequila, or brandy to make “ponche con piquete.”
- Wash and cut the guayaba in half.
- Add to the pot. Simmer for an additional 5 minutes.
Fresh guavas 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.
- Place any leftovers in an airtight container for up to 3 days.
- To store in the freezer, pour the leftovers into a sealable bag. Remove as much air as possible for up to 6 months.
🎄 More Mexican Christmas Recipes
Nothing says Christmas like the smell of Mexican Ponche Navideño and the taste of its sweet flavor on Noche Buena, or Christmas Eve.
Ladle the chunks of fruit and hot punch into serving mugs and enjoy. Feliz Navidad!
😋 Hungry for More?
Did you make this recipe? Please rate the recipe below!
- 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.
- In the fridge, it lasts 3 days.
- In the freezer, it lasts 8-12 months.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.