Ponche Navideño (Mexican Christmas Punch)

Ponche

This large batch drink is perfect for serving at Christmas parties and very easy to make! No skills required, I promise!

Food is one of my favorite parts of Nochebuena (Christmas eve in Mexico): Tamales, pozole and ponche, there is nothing better!!! Oh and let’s not forget the Ensalada Navideña and Buñuelos for dessert 🙂

What is ponche navideño?

This Christmas Fruit Punch is an absolute must for the holiday season! It’s a sweet Mexican drink that goes back to the time of the conquest, however it has its origins in ancient Persia.

Persia’s drink is called “Panj” made with wine, sugar, lime, water and some kind of dried herb to make a tea. From there, the traditional drink was passed on to Spain where they called it “Ponche”.

When the Spaniards arrived in Mexico, they introduced this drink but of course, Mexicans make everything better and they added in the fruit. As you can see, this elevated the punch 1000 times and this version is so much better!

Ingredients

Pick and choose your ingredients but here are the classic ones that most ponches include:

The base

These are the basic ingredients to make a fabulous Mexican ponche! It all starts with the drink built on layers of flavor.

• Jamaica (dried roselle flowers)
• Tamarind pods
• Piloncillo or sugar (white or dark brown sugar)
• For spices: whole cloves and cinnamon sticks

The fruit

Feel free to substitute any fruit you don’t like or can’t find. There are no rules!

• Tecojotes – Pronounced te-ho-COT-e, this is an exotic Mexican fruit also known as manzanita, tejocotera and Mexican hawthorn. It resembles a crabapple. If you can’t find tejocotes, you can use crabapples instead. Can’t find either of these two? Use any kind of yellow apple or something similar.
• Guayabas – see note below
• Pears and apples
• Fresh Sugar cane. Buy whole and peel it yourself or buy already peeled.
• Choose your favorite dried fruit: prunes, dried cranberries or raisins
• It needs something citrusy: orange slices or mandarins
• A nut: peanuts, pecans or walnuts.
• “El piquete”: Brandy, tequila or rum.

Guayabas (or guavas in English) are hard to find in some parts of the country during this time of year. You can buy them already cooked in syrup and they taste amazing! It’s okay to skip if you can’t find any or you can replace them with grapes.

Always look at your closest latin market as they tend to stock up on these items.

How to make Ponche Navideño

1. Add water to a large stockpot and set to high heat. Add the jamaica, tamarindo pods, cinnamon sticks, cloves and piloncillo/sugar. Cover and boil for about 15 minutes.

2. Remove the hibiscus, tamarindo pods and cloves prior to adding the fruit. This way they’re not served in the drink. Discard.

3. Add all of the fruit, cover and bring to a soft boil. Once it starts to boil uncover and cook for 15 minutes.

4. This will leave a little crunch on the fruit. If you like softer fruit, cook for an additional 10 minutes.
5. Taste for sweetness and add more sugar according to taste.

6. Remove from heat and cover pot. Let it steep for another 15 minutes.

Note on guavas (guayabas) if you add any: If they’re very soft, then you can place whole or cut in half. If they’re very firm, cut into 8 pieces. If you have guavas from a jar, then add at the last 5 minute as they’re already cooked and you don’t want them to get too mushy.

Tools you might need for this punch!

• A 20 quart stock pot or something similar that will fit all the ingredients easily.
• Cups or pretty mexican mugs!
• A ladle for serving. In a pinch, you can use a heat proof measuring cup to scoop.

To Serve:

Now let’s do the the fun part! To serve use a ladle or a heat proof measuring cup and pour liquid and chunks of fruit into large mugs. Provide spoons so that your guests can eat the fruit while sipping the hot liquid. 

Keep it non-alcoholic or add brandy, rum or tequila for that extra holiday spirit!

Make this for a large party! This recipe makes about 12 large mugs but can easily be multiplied for large parties. Just use a large pot like a “tamalera” (32 quarts or bigger) or make in two separate large pots.

Storing

To store any Ponche leftovers, wait until it cools off then place in a jar and cover with plastic wrap or a lid. For best flavors consume within a week.

How long does Ponche last in the fridge? If you want to make the ponche ahead of time or store any leftovers in the fridge, allow it to cool and refrigerate. When ready to serve, bring the mixture back to a simmer and add the spirits just before serving. To keep the punch warm while serving, use a Crockpot and set on low.