Ponche is the Drink Your Holiday Party Needs

December 20, 2022

Move over, mulled wine: warm, spiced ponche is a classic holiday party offering in Mexico, and traditionally served on Nochebuena (Christmas Eve) and during posadas (the nine days of celebration leading up to Christmas). A bouquet of fresh and dried Mexican fruits are simmered with flor de jamaica (hibiscus), sugar cane and cinnamon sticks until the spiced aroma floats throughout the house. Serve hot or cold, on its own or spiked with tequila, rum or alcohol de caña (cane liquor) for extra kick.

Ponche Navideño (Mexican Christmas Punch)

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Ingredients

4 quarts water
1 cup hibiscus flowers
6 tamarind pods
1 large cinnamon stick
1 cone of piloncillo
1 stick sugar cane
10 tejocotes (a stone fruit that can be found in Mexican grocers, sometimes preserved in syrup)
1 orange
1 apple
1 pear
6 guavas
10 dried prunes
Optional: granulated sugar, to taste
Optional: tequila, rum, cane liquor or other alcohol

Directions

Bring one quart of water to boil and simmer the hibiscus in the water for 10 minutes. Strain the hibiscus water into a larger pot.
Add 3 more quarts of water, the tamarind, cinnamon and piloncillo. Bring to a simmer and cook until the piloncillo dissolves (about 10 minutes), skimming off any foam from the top.
When the piloncillo has melted, add all the fruits you have (sugar cane, tejocotes, orange, apple, pear, guava, prunes) and simmer for 20 minutes.
Taste and add optional granulated sugar for added sweetness. Serve from the pot, with optional alcohol on the side for guests to spike their own drinks.

Ponche is the Drink Your Holiday Party Needs

Ponche is the Drink Your Holiday Party Needs

Ponche Navideño (Mexican Christmas Punch)

Ingredients

Directions

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