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Home » Recipes » Drinks » Ponche Navideño (Mexican Christmas Punch) + VIDEO

Ponche Navideño (Mexican Christmas Punch) + VIDEO

Last Updated January 13, 2022. Originally Posted December 22, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ponche Navideño (Mexican Christmas Punch) is a festive drink that is guaranteed to liven the mood of any Holiday party. Sweet, fruity, and oh so satisfying.
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Ponche Navideño (Mexican Christmas Punch) served in a decorative clay mug with a cinnamon stick.
Ponche Navideño (Mexican Christmas Punch) served in a decorative clay mug with a cinnamon stick.

Ponche Navideño was something I didn’t like as a kid. It was too sweet. Now, as a grown up, I absolutely LOVE it!

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.

Ingredients

Ingredients for Ponche Navideno on a wooden table.

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.

Recipe Variations: Different parts of Mexico have different versions. In the south, for example, you will see this recipe with tropical fruits like pineapples and oranges.

Step-By-Step Instructions

Water pouring into a metal stock pot.
  • 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.

Translation:

Ponche Navideño translated means “Christmas Punch.” Also called “Ponche Mexicano.”

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.

Cinnamon, piloncillo, and hibiscus leaves in a pot with water.
  • 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 beverage is usually made during the Holidays along with champurrado, atole de chocolate, and cafe de olla.

Anything to keep you warm.

A spoon removing the cooked jamaica leaves.
  • 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.

Pro Tip:

Use the largest pot you have in the kitchen. This recipe makes enough for a party.

Tejocotes, diced apples, and sugar cane sitting in bowls.
  • 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.

Substitute for Tejocote: Crab Apples or Asian pears.

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.

A picture of a large stock pot with fruit.
  • 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.

Interesting fact: Some people like to add tequila or some kind of alcohol to this drink. They call it “ponche navideño con piquete.”

It’s a great way to stay warm during the posadas.

Diced guayaba in a bowl above the stock pot of ponche.
  • 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.

A ladle holding the fruit from the punch over a large stock pot.

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.

Hand holding a decorative clay mug with Ponche Navideno next to a Christmas tree.

This post was recently updated. You might remember the old picture above.

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Did you make this recipe? Please rate the recipe below!
Ponche Navideño (Mexican Christmas Punch) served in a decorative clay mug with a cinnamon stick.

Ponche Navideño (Mexican Christmas Punch)

Ponche Navideño (Mexican Christmas Punch) is a festive drink that is guaranteed to liven the mood of any Holiday party. Sweet, fruity, and oh so satisfying.
5 from 6 votes
Print Pin Rate
Course: Drink
Cuisine: Mexican
Prep Time: 8 minutes
Cook Time: 27 minutes
Total Time: 35 minutes
Servings: 16 cups
Calories: 177kcal
Author: Maggie Unzueta

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.

Video

Notes

Optional Ingredients: Plums, raisins, oranges, pineapple, blueberries, tamarind, cloves, star of anise. 
Look for chopped caña in the refrigerated section of the store. Or, buy a large piece in the produce area of the grocery store, and chop at home. 
Also look for caña and other fruits in Asian markets. 
If unable to find some of the ingredients, simply omit and add more of another fruit. 
How Long Does Ponche Last?
  • In the fridge, it lasts 3 days.
  • In the freezer, it lasts 8-12 months. 
Some people like to add tequila or rum to this drink. This is totally optional. 

Nutrition

Calories: 177kcal | Carbohydrates: 43g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 420mg | Fiber: 5g | Sugar: 30g | Vitamin A: 455IU | Vitamin C: 131.8mg | Calcium: 43mg | Iron: 0.7mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Drinks, Mexican, Recipes

About Maggie Unzueta

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.

Reader Interactions

Comments

  1. Stephanie

    December 25, 2019 at 7:26 pm

    I’ve never tried Ponche Navideno. I love that you can make it in advance .

    Reply
    • Maggie U

      August 5, 2020 at 3:44 pm

      I love that part too. Hope you try it!

      Reply
  2. Amy H

    December 25, 2019 at 7:42 pm

    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

    Reply
    • Maggie Unzueta

      December 31, 2019 at 4:44 pm

      Isn’t that funny? I used to avoid ponche. Now, I love it!

      Reply
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