Go Back
Cinnamon Ponche Navideño #ponchenavideño

Cinnamon Ponche Navideño (Mexican Christmas Punch)

Gemma from Everyday Latina
Cinnamon Ponche Navideño is a hot, Mexican drink traditionally served during Christmas and made of various sweet fruits and spices.
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Drinks
Cuisine Mexican
Servings 15 servings


  • Stockpot


  • 3 quarts water
  • 2 Mexican 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
  • 1/2 raisins
  • 2 cups chopped pecans
  • red wine, rum, or tequila (to taste, optional)


  • 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, rum or tequila to your serving.


  • 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.