Ponche Navideño is not just a drink, it’s a holiday ritual. Typically prepared during posadas and Christmas gatherings, this punch showcases seasonal fruits such as tejocotes, guava, and sugarcane, slowly simmered to release their natural sweetness. The result is a rustic, aromatic beverage that fills the kitchen with the scent of cinnamon and fruit. It’s often served plain for all ages, with optional rum or brandy added to individual mugs for adults.
Yield: About 10 cups (serves 8 to 10)
Total Time: 1 hour 5 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
- 10 cups water
- 3 to 4 cinnamon sticks
- 4 whole cloves
- 8 tejocotes (fresh or rehydrated if dried), peeled
- 4 guavas, halved or quartered
- 2 apples, chopped
- 1 orange, sliced
- 2 sticks sugarcane, peeled and cut into chunks
- ½ cup dried prunes
- ½ cup raisins
- ½ to ¾ cup piloncillo (or dark brown sugar), to taste
- Optional for serving: dark rum or brandy
Preparation
Step 1
In a large pot, bring the water to a boil. Add the cinnamon sticks and cloves, then reduce to a gentle simmer for 10 minutes to infuse the water.
Step 2
Stir in the tejocotes, sugarcane, apples, and guavas. Simmer for 15 minutes, allowing the fruits to soften.
Step 3
Add the orange slices, prunes, and raisins. Continue simmering for another 10 to 15 minutes.
Step 4
Stir in the piloncillo (or brown sugar) and simmer until fully dissolved, about 5 minutes. Taste and adjust sweetness if needed.
Step 5
Remove from heat and let the ponche rest for a few minutes. Serve hot in mugs, adding a splash of rum or brandy to individual servings if desired.