Ponche Navideño (Mexican Christmas Punch) + VIDEO

Ponche Navideño is a sweet, warm drink that’s served at Las Posadas and Christmas season in Mexican households everywhere.

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.

Ingredients

These are the main ingredients needed to make a traditional Ponche Navideño.

• Jamaica (or hibiscus flowers)
• Piloncillo (or swap out for sugar)
• Cinnamon Sticks
• Fresh Tejocotes
• Apple
• Caña (or fresh sugar cane)
• Guayaba

Optional: Plums, raisins, oranges, pineapple, blueberries, tamarind pods, whole cloves, Star Anise.

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.

Step-By-Step Instructions

• 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.

• 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.

This beverage is usually made during the Holidays along with champurrado, atole de chocolate, and cafe de olla.

• 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.

Pro Tip:

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

• 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. Mexican grocery stores and Latin markets will carry them around the Holiday season. However, they can be difficult to find.

Substitute for Tejocote:

Crab Apples or Asian pears.

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 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 warm color.

Many people serve this hot beverage with traditional Mexican Christmas foods like tamales, pozole, or menudo.

For extra holiday spirit, add tequila or brandy to make “ponche navideño con piquete.”

• 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 at Holiday parties.

Nothing says Christmas like the smell of Mexican ponche and the taste of its sweet flavor on Noche Buena, or Christmas Eve.

Ladle the Mexican fruits and punch into serving mugs and enjoy. Feliz Navidad!

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