Comida Latina, Dairy Free, Drinks, Recipes

Ponche de Navidad {Mexican Mulled Fruit Punch}

December 5, 2014
Mexican Mulled Fruit Punch

 

Like all great societies of cultivated peoples Mexico is no stranger to the hot toddy. There’s champurrado, atole, and of course hot chocolate but come Christmas there is one warm drink that tops them all—ponche.

Mexican Mulled Fruit Punch

Ponche is a delicious concoction made with fresh and dried fruit, sugarcane, and cinnamon. The markets in Mexico are loaded up this time of year with piles of guavas, oranges, apples, and tejocotes, a traditional fruit grown in Mexico that tastes something like an apple mixed with a pear and is essential to authentic ponche. This drink along with buñuelos, sweet tamales, and steaming bowls of pozole are all Mexican Christmas favorites that are commonly eaten during Las Posadas, a nine-day celebration building up to Christmas.

Mexican Mulled Fruit Punch

This ponche is Mexican in it’s heart, but not exactly authentic. There is no way I was going to find tejocotes here so I used Bosc pears instead and fresh sugarcane is also a tad bit hard to come by so I used canned, but the rich fruity spirit is still there and I did manage to source some guavas so not all is lost.

Mexican Mulled Fruit Punch

I love making huge batches of this drink for holiday parties because it is loved by children and, with a tipple of bourbon, adults too. Add some of the plump, cinnamon-infused fruit to each cup and garnish with a stick of sugarcane. Brandy is pretty traditional, but we tend to finish off a bottle of Maker’s Mark pretty quickly when we have some ponche around. You can also use dark rum or añejo tequila too.

Mexican Mulled Fruit Punch

Ponche de Navidad {Mexican Mulled Fruit Punch}

Yield: 12-14 servings

The ponche will get thickened by the fruit as it cooks, add additional water as needed.

Recipe inspired by The Mija Chronicles

Ingredients

  • 1 (12-ounce) can sugarcane, drained
  • 16 cups (1 gallon) water
  • 7 small cones piloncillo (7 ounces) or dark brown sugar
  • 3 cinnamon sticks
  • 3 guavas, peeled and chopped
  • 2 apples, peeled, cored and chopped
  • 1 pear, peeled, cored, and chopped
  • 1 orange, sliced
  • 1 cup dried hibiscus (jamaica) flowers
  • 1 cup raisins
  • Bourbon, Rum, or Dark Anejo Tequila, for serving

Instructions

  1. Reserve 1 piece of sugarcane for garnish and slice the remaining into thick coins.
  2. Place all ingredients into a large pot and bring to a boil. Reduce heat to a simmer and stir until sugar is dissolved. Simmer for at least 1 hour.
  3. Cut the reserved sugarcane into long matchsticks. Serve the punch warm with 2 ounces of liquor in each cup and a piece of sugarcane, if desired.
http://www.holajalapeno.com/2014/12/ponche-de-navidad-mexican-mulled-fruit-punch.html

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  • aida mollenkamp December 5, 2014 at 10:53 pm

    Man, you outdid yourself with this recipe! I want some of it pronto!

    • Kate Ramos
      Kate Ramos December 6, 2014 at 2:19 pm

      Thanks Aida! I wish I could share some Christmas cheer with you!

  • Ericka @Nibblesnfeasts December 6, 2014 at 2:37 am

    These look absolutely divine! Que rico!

    • Kate Ramos
      Kate Ramos December 6, 2014 at 2:19 pm

      Thank you so much Ericka!