Ponche Navideño (Mexican Christmas Punch) + VIDEO

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.

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.

• 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.

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.

• 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.

Word to the Wise: Use the largest pot you have in the kitchen. This recipe makes a lot of ponche.

• 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.

• 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.

• 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.

Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!