Mexican Christmas Punch (Ponche Navideño)
User Reviews
5
Mexican Christmas Punch (Ponche Navideño)
Description
Mexican Christmas Punch (Ponche Navideño) is a traditional warm beverage made by simmering a mix of water, cinnamon sticks, sugar cane, tamarind, and hibiscus flowers until the liquid develops a rich dark color and infused flavors. Fresh fruits such as oranges, apples, guavas, and tejocotes are added and cooked gently to soften and release their natural sweetness. The drink is sweetened further with granulated sugar according to taste and garnished with fresh fruit.
The flavor profile includes spicy warmth from cinnamon, tartness from tamarind and hibiscus, and fruity sweetness from the tropical and local fruits. The texture includes softened fruit pieces that can be eaten alongside or after drinking. The simmering process melds the flavors over time, producing a layered and inviting holiday punch.
Ponche Navideño is commonly served warm during Christmas festivities, providing comfort and traditional flavor. Optionally, it can be spiked with tequila for an adult version known as "Ponche con Piquete." The recipe yields approximately 16 cups and can be refrigerated and reheated for several days, often tasting better the next day as flavors meld.
Using fresh sugar cane and sour tamarind pods is ideal for authentic flavor, though some ingredients like tejocotes can be substituted if unavailable. Preparing the punch a day ahead enhances the depth of flavor.
Ingredients
- 20 cups (1 1/4 gallons) water
- 2 cinnamon stick
- 5 ounces sugar cane peeled and cut into matchsticks (see note 1)
- 5 ounces tamarind peeled (see note 2)
- 5 dried hibiscus flowers (flor de jamaica, see note 3)
- 1 orange peeled and cut into quarters
- 2 pounds apple unpeeled, cored, and sliced
- 1 pound guava guayabas, see note 4, fruit
- 10 tejocotes sliced (Hawthorne apples, see note 5)
- 1 cup granulated sugar
- Fresh fruit for garnish
- tequila to taste, optional (see note 6)
Instructions
- In a large stock pot, bring water, cinnamon, sugar cane, tamarind, and hibiscus flowers to a boil. Reduce heat and simmer until the water turns dark brown, about 10 minutes (depending on your cinnamon sticks, the Ponche may be a pinkish color).
- Add oranges, apples, guavas, and tejocotes and continue simmering 1 1/2 hours longer. Strain if desired (traditionally the drink is not strained) and add sugar to taste (I like 1 cup.) Garnish with fresh fruit and serve.
Notes
- Use fresh sugar cane if possible, peeling and cutting into matchsticks for authentic taste and texture.
- Choose sour tamarind pods, commonly found in Mexican markets, for the correct tartness.
- Dried hibiscus flowers are key to the punch’s color and flavor; available at Latin markets or online.
- Ripen guavas before use by storing in a paper bag until fragrant and slightly soft.
- Tejocotes (Hawthorne apples) are essential for authentic flavor but can be found canned or jarred if fresh is unavailable.
- Optional tequila can be added when serving for a festive adult variation.
- The punch improves if made a day ahead and reheated gently before serving; store leftovers refrigerated up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1 cup each)
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 216kcal | 11% |
| Carbohydrates | 56g | 19% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 20mg | 1% |
| Potassium | 373mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 46g | 92% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 77mg | 86% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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