Cinnamon Ponche Navideño (Mexican Christmas Punch)
Cinnamon Ponche Navideño is a hot, Mexican drink traditionally served during Christmas and made of various sweet fruits and spices.
- 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.