Warm up with this classic Ponche Mexicano recipe! It’s so easy to make. Gather a few basic ingredients and you’ll be sipping this warm drink in less than 1 hour! Recipe yields about 12 mugs of punch but multiply as desired.
8ouncepiloncillo or 1 cup sugarOr more according to taste
The Fruits (amounts and fruits are according to taste)
10tejocotes or 2 applescut in halves
1 to 2 appleschopped
4 to 5guavascut into 8 pieces
3 to 4(about 5 inches long) sugarcane sticks peeled and sliced into sticks
5mandarins or (2 oranges cut into slices)peeled
7ozprunes, dried cranberries or raisins
Add the 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.
Optional, you can strain the liquid in order to remove the hibiscus, tamarindo pods and cloves prior to adding the fruit. This way they're not served on the drink.
Add all of the fruit, cover and bring to a soft boil. Once it starts to boil uncover and cook for 15 minutes. Cooking it for this long will leave a little crunch on the fruit. If you like soft fruit, cook for an additional 10 minutes.
Taste for sweetness and add more sugar according to taste.
Remove from heat and cover pot. Let it steep for another 15 minutes. ½
Note on guavas (guayabas) if you add any: If they're very soft, then you can place whole or cut in halves. 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.
Slow Cooker Option: Combine all of the ingredients in your slow cooker, cover, and cook over high heat until the fruit is soft, about 1 ½ hour to 2 hours.
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.