Ponche Navideño – Mexican Christmas Punch

Name: Ponche Navideño – Mexican Christmas Punch
Prep time: 15M
Total time: 75M
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 cup dried hibiscus flowers (flor de Jamaica); 6 quarts (24 cups) water, divided; 20 cloves; 2 oranges; 2 cups Tejocote – Manzanilla; 1 package Guava Fruit for Punch – Mexican Style; 6 Sugar Cane Whole; 2 cones Brown Sugar Cane – Piloncillo; 1 medium apple, chopped (about 1¾ cups); 1 medium pear, chopped (about 1½ cups); 1 cup pitted prunes (about 6 oz.), chopped; 1 cup walnut halves (about 4 oz.); ½ cup raisins; 4 GOYA® Cinnamon Sticks; Rum, brandy or tequila, to taste – optional

Jump to recipe

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.

Total Time

75m

Prep Time:15m

Yields:16 servings

Save

Ingredients

1 cup

dried hibiscus flowers (flor de Jamaica)

6 quarts

(24 cups) water, divided

cloves

oranges

2 cups

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

1 package
(14 oz.)

GOYA® Guava Fruit for Punch – Mexican Style

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

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

raisins

GOYA® Cinnamon Sticks

Rum, brandy or tequila, to taste – optional

Directions

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.