Ponche Navideño is a hot, Mexican Christmas punch traditionally served during the holidays. It is made with various sweet fruits such as guava and tejocotes and warming spices.
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The amazing scent of fruits, cinnamon, and cloves will fill your house when you make this festive drink.
I have fond memories of sipping on ponche on Noche Buena (Christmas Eve) while making tamales and enjoying the Christmas festivities. It is the perfect complement to the holidays.
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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 though 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. “Con piquete o sin piquete?,” (spiked or not spiked) my mom would always ask as she would ladle the punch into festive mugs on Christmas Eve. Although my mom did not drink alcohol, she always made sure there was wine, rum or tequila for those who wanted it.
I actually prefer the punch without the "piquete" and this way also makes it a great drink for kids to enjoy.
Why You'll Love This Ponche Recipe
- Great for Entertaining: The recipe 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.
The Ingredients
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: This ingredient is used in pretty much any version of this tasty drink. Tejocotes are a small, round fruit with a yellow flesh and tart flavor. I wouldn’t recommend eating them raw, but when cooked their sweetness comes through an 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.
- Click here to learn more about tejocotes.
- Guavas: This delicious tropical fruit is 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. They also absorb the liquid and taste so good eaten along with the punch.
- Orange: The touch of citrus brightens the flavors.
- Raisins: 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 Ponche Navideño Mexicano
1. Boil the Water
- Begin by adding 12 cups (3 quarts) of water to a large stockpot.
- Bring to a boil and add 2 sticks of cinnamon and one large cone of piloncillo (or 1 cup of brown sugar).
- Simmer for 15 minutes.
2. Prepare the Fruit
- Wash all of the fruit.
- Leave the tejocotes whole, only cutting off the ends.
- Then trim the ends of the guavas and cut them in half.
- Slice the apples and oranges into half moons.
3. Build the Punch
- Add all of the fruit, ½ cup of raisins, and 3 whole cloves to the simmering cinnamon water.
- Continue to simmer for 45 minutes.
- Taste and add another half of a piloncillo (or additional brown sugar) 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.
You can also 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 also become softer and some may even start falling apart if left for too many days, so it really is best to try to drink the punch within the first 2 days.
Warm up your leftover punch on the stovetop in a small pot or in a mug in the microwave.
I hope you enjoy!
PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.
More Hot Drink Recipes
Recipe
Ponche Navideño
Equipment
- Stockpot
Ingredients
- 3 quarts water
- 2 Ceylon cinnamon sticks
- 1 large 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
- 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, 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.
Originally published December 19, 2021. Updated photos and post December 2022.
Morales, Gretel. "The True Origin of Mexican ponche." El Universal, 18 December 2018, https://www.eluniversal.com.mx/english/true-origin-mexican-ponche
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