Ponche Navideño - Mexican Christmas Punch

Ponche Navideño - Mexican Christmas Punch


Ponche Navideño - Mexican Christmas Punch

Print Recipe

Prep time


Total time

1h 15m




Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

No Mexican holiday party is complete without a hearty pot of hot ¡Ponche Navideño! This warm, spiced Christmas punch is made by simmering typical Mexican fruits with cane sugar and spices until the heavenly aroma permeates the home. Ponche is typically served in Mexico on Noche Buena (Christmas Eve) and during the posadas, the 9 day Celebration leading up to Christmas. During these days of celebration, a steaming pot of Ponche is always kept hot and ready for guests.

  • Ingredients
  • Directions

1 cup

dried hibiscus flowers (flor de Jamaica)

6 quarts

(24 cups) water, divided





2 cups

drained Tejocotes from 1 jar (32 oz.) GOYA® Tejocote – Manzanilla

1 package (14 oz.)

frozen GOYA® Whole Guava


 sticks from 1 package (14 oz.) frozen GOYA® Whole Sugar Cane

2 cones (8 oz. each)

GOYA® Brown Sugar Cane - Piloncillo, or 2 cups dark brown sugar


medium apple, chopped (about 1¾ cups)


medium pear, chopped (about 1½ cups)


1 cup

pitted prunes (about 6 oz.), chopped

1 cup

walnut halves (about 4 oz.)

½ cup


Rum, brandy or tequila, to taste – optional


Kitchen View

Step 1

Bring hibiscus flowers and 1 qt. (4 cups) water to boil in medium pot over medium-high heat. Remove from heat and let steep about 20 minutes.

Step 2

Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges.

Step 3

Strain hibiscus mixture into large (10-12 qt.) pot; discard solids. To pot, add remaining 5 qts. (20 cups) water, clove-studded orange pieces, tejocotes, guava, sugar cane sticks, piloncillo, apple, pear, prunes, walnuts, raisins and cinnamon sticks. Bring water mixture to boil over medium-high heat, stirring occasionally to dissolve piloncillo. Reduce heat to low. Simmer, stirring gently, until flavors are completely infused and fruit is tender, about 1 hour.

Step 4

To serve, ladle drink and fruit into serving mugs. Add liquor, if desired. Serve warm or chilled. 

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60 Christmas

Recipe Reviews


I didn’t grow up with having jamaica in my mother’s ponche but I was very happy to find some guidance although I made a few changes. Delicious!


Kitchen View