The amazing scent of fruits, cinnamon, and cloves will fill your house when you make Ponche Navideño Mexicano! This warm Mexican Christmas punch is traditionally served during the holidays, and especially on Christmas Eve. The festive drink features various sweet and tart fruits, is infused with warming spices, and can be served with or without alcohol.
“Con piquete o sin piquete?,” (spiked or not spiked) my mom would ask as she would ladle the punch into festive mugs.
I have fond memories of sipping on traditional Mexican ponche on Nochebuena (Christmas Eve) while making tamales, with a pot of pozole simmering on the stove, and enjoying the Christmas festivities.
It was and still is the perfect complement to the holidays.
Jump to:
What is Ponche Navideño?
Ponche Navideño, literally meaning Christmas punch, is a sweet, warm fruit punch traditionally served during the Christmas season in Mexican households. The first recipe was brought to Mexico by the Spanish, but its origins can be traced back to India.
There are many variations of this drink. Most recipes include different fresh and dried fruits, spices, and sweetener. The ingredients cook long and slow on the stove and the result is almost a cross between a sangria and hot cider.
Unlike cider, the fragrant liquid and pieces of the soft fruit are served together in mugs and garnished with a sprinkle of nuts. So a spoon is always a good idea so you can also eat the fruit.
The ponche is served with or without alcohol. I actually prefer the punch without the "piquete" and this way it's also a great drink for kids to enjoy.
Why You'll Love This Ponche Recipe
- Great for Entertaining: The recipe is easy to make and results in a big batch, making it a perfect beverage to serve for holiday gatherings.
- Amazing Aroma: This amazing drink cooks long and slow on the stove, filling up the home with a sweet aroma as it simmers.
- Comforting: A comforting treat that is hot, sweet, and soothing.
- Traditional Recipe: Ponches are a staple in Mexican homes during the Christmas season.
For other comforting drinks for the holidays, be sure to try Mexican Champurrado or Mexican Rompope.
Ingredients & Substitutions
The list of ingredients for this punch will vary from one household to another. At my house, we always prefer having a base of cinnamon to flavor the water and then build upon it with the rest of the ingredients. The following are the ingredients that we use in my family’s recipe.
- Cinnamon Sticks: You can use regular cinnamon, however Ceylon cinnamon (known as canela) has a mild, sweet flavor and is preferable for this recipe. Click here to buy online.
- Piloncillo: This Mexican punch is usually sweetened with piloncillo, an unrefined whole cane sugar with a sweet, caramel-like flavor. You can find piloncillo (sometimes called panela) at Mexican and Latin American markets. Look for the ones that come in medium-sized cones. If you are unable to find piloncillo, you can substitute dark brown sugar.
- Tejocotes are used in pretty much any version of this tasty drink. Tejocotes are a small, round fruit with a yellow flesh and tart flavor. I don't recommend eating them raw, but when cooked their sweetness comes through and adds an amazing flavor to the punch. You can find tejocotes in the produce section of Latin American and Mexican supermarkets. To choose tejocotes, choose ones that are free of blemishes and a deep yellow color with some red. If you are unable to find fresh ones, look for frozen ones or jarred ones.
- Guavas are another necessary ingredient. Choose guavas that have a yellow skin without blemishes. They should feel firm and not mushy. Again, if you have a hard time finding fresh guavas, look for frozen ones.
- Whole Cloves: The intense, warm flavor of cloves pairs beautifully with cinnamon.
- Apples: Fresh apples add sweetness and absorb the liquid. They taste so good eaten along with the punch.
- Orange: The touch of citrus brightens the flavors.
- Raisins (optional): Raisins add a touch of tartness and sweetness and also absorb the liquid and are delicious to eat.
- Pecans: Garnish each mug with chopped pecans.
- Rum, Brandy, Red Wine or Tequila (optional): Alcohol is optional and can be added to each serving. Any of these choices are great compliments to this delicious drink.
How to Make Mexican Ponche
1. Prepare Pot: Add water a large stockpot and place a piloncillo cone in the water.
2. Boil the Water: Add cinnamon sticks and bring water to a boil. Lower heat and simmer until the piloncillo dissolves.
3. Prepare the Fruit: Wash the fruit. Slice the apples and oranges into half moons, trim the ends of the guavas and cut them in half. Leave the tejocotes whole, only cutting off the ends.
4. Build the Punch: Add the fruit, raisins and cloves to the simmering water. Simmer for 45 minutes to allow all of the flavors to come together and infuse the water.
4. Taste and Adjust: Taste and add half of a piloncillo if a sweeter punch is preferred. Allow the piloncillo to dissolve.
How to Serve
Ladle the punch and some of the fruit into mugs, garnishing with chopped pecans. If desired, add red wine, rum, brandy, or tequila to your serving.
Serve with spoons to make it easier to eat the fruit if so desired.
Storing and Reheating
Store this Christmas fruit punch in the refrigerator in a glass container from 2 to 5 days. The juice will get more concentrated and sweet as it sits. You can always add a little bit of water if it becomes too sweet for you.
The fruit will become softer and may even start falling apart if left for too many days. It really is best to try to drink the punch within the first 2 days.
To reheat, warm up your leftover punch on the stovetop in a small pot or in a mug in the microwave.
Tips and Variations
- Kid-Friendly: Omit the alcohol for a family-friendly version.
- Rim the mugs with sugar when serving for an extra touch.
- Adjust the sweetness to your liking by adding more piloncillo or brown sugar if desired.
- Use sugar cane as sweetener instead of piloncillo. To do so, peel the outer layer of the sugar cane and cut the sugar cane into small strips. Add to the pot once everything else is simmering and add more at the end if needed to achieve desired sweetness.
FAQ
Yes, you can make the punch up to a day ahead of time. Just remember that the longer it sits, the more the fruits in the punch will absorb the liquid.
Yes, you will find different variations that use hibiscus flowers, tamarind pods, sugar cane, and other fruits and spices. This version just happens to be one of the simpler versions that my family prepares and one that I love.
Yes, you can adapt the recipe based on the ingredients you find and your personal preference. Be sure to check the "Ingredients & Substitutions" section above for tips on where to find the ingredients.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Ponche Navideño Mexicano (Mexican Christmas Punch)
Equipment
- Stockpot
- cutting board
- Knife
- Ladle
Ingredients
- 3 quarts water
- 2 Ceylon cinnamon sticks
- 8 oz piloncillo cone plus more to taste (or 1 cup of dark brown sugar)
- 12 tejocotes, left whole with ends trimmed
- 8 guavas, ends trimmed and quartered
- 3 whole cloves
- 2 red apples, sliced
- 1 orange (optional), sliced
- ½ raisins (optional)
- 2 cups chopped pecans
- red wine, brandy, rum, or tequila (to taste, optional)
Instructions
- Add water to a large stockpot. Bring to a boil and add cinnamon and one cone of piloncillo (or the brown sugar).
- Simmer for 15 minutes.
- Add all of the fruit, the raisins (if using), and cloves to the simmering cinnamon water. Continue to simmer for 45 minutes.
- Taste and add another half of a piloncillo if a sweeter punch is preferred (you can either cut or grate the piloncillo). Allow the piloncillo to dissolve in the punch.
- Ladle the hot punch and some of the fruit into mugs, garnish with chopped pecans.
- If desired, add red wine, brandy, rum or tequila to your serving.
Notes
- See post for notes about the ingredients and where to find them.
- Store in the refrigerator in a glass container from 2 to 5 days. The juice will get more concentrated as it sits. Add a little bit of water if it becomes too sweet.
- Warm up your leftover punch on the stovetop or in a mug in the microwave.
Nutrition
Originally published December 19, 2021. Updated post December 2024.
Morales, Gretel. "The True Origin of Mexican ponche." El Universal, 18 December 2018, https://www.eluniversal.com.mx/english/true-origin-mexican-ponche
Leave a Reply