Ponche Navideño (Mexican Christmas Punch)

Name: Ponche Navideño (Mexican Christmas Punch)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 3 l Water; 250 g piloncillo (or dark brown sugar), chopped; 2 Cinnamon stick; 10 g dried hibiscus flowers (optional); 6 Guavas (guayabas), quartered; 2 Apple, cored and diced; 2 Pear, cored and diced; 3 sticks Sugar cane sticks, peeled and cut into thin batons (optional); 100 g Prunes; 60 g Raisins; 1 orange, peel only, in strips

The smell of a Mexican posada: hot fruit punch with guava, apple, sugar cane, prunes and cinnamon, sweetened with piloncillo.

Mexican · Drinks · prep 20 min · cook 45 min · serves 12 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

3 l Water
250 g piloncillo (or dark brown sugar), chopped
2 Cinnamon stick
10 g dried hibiscus flowers (optional)
6 Guavas (guayabas), quartered
2 Apple, cored and diced
2 Pear, cored and diced
3 sticks Sugar cane sticks, peeled and cut into thin batons (optional)
100 g Prunes
60 g Raisins
1 orange, peel only, in strips

Method

Bring the water to the boil in a large pot with the piloncillo, cinnamon sticks and hibiscus, if using. Simmer for 10 min, until the sugar dissolves and the water turns pink. Fish out the hibiscus.
Add the sugar cane and orange peel and simmer for 10 min.
Add the guavas, apples, pears, prunes and raisins. Simmer gently for 20–25 min, until the fruit is soft and the punch smells fragrant.
Ladle into mugs with plenty of fruit in each, and a piece of sugar cane to chew.

Tips

Tejocotes (Mexican hawthorn fruit) are traditional; add a handful if you find them, fresh or jarred.
Adults often add a splash of rum or brandy to their cup: “con piquete”.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos Isabel Eats

Open Ponche Navideño (Mexican Christmas Punch) in Nouns Cooking