Ponche Navideño: Traditional Mexican Christmas Fruit Punch Recipe
Celebrate the festive season with Ponche Navideño, a beloved traditional Mexican Christmas fruit punch. This aromatic and flavorful beverage combines a variety of seasonal fruits, spices like cinnamon, and sweeteners such as piloncillo or brown sugar. Perfect for holiday gatherings, Ponche Navideño brings warmth and joy to your celebrations, filling your home with delightful aromas and vibrant flavors. Customize your punch with your favorite fruits and enjoy a taste of Mexican heritage during the most wonderful time of the year.
Ingredients
- 4 liters of water
- 1 large piloncillo cone or 400 grams of brown sugar
- 4 cinnamon sticks
- 500 grams of tejocotes use canned tejocotes if fresh ones are unavailable
- 750 grams of guavas approximately 12 medium guavas
- 3/4 cup of chopped dried plums ciruelas pasas
- 1 1/2 cups of chopped apples
- 1 cup of chopped pears
- 1/2 cup of raisins
- 3 pieces of sugarcane about 15 cm each, cut into four pieces
- 1 cup of peeled tamarind pods or 1 cup of hibiscus flowers flor de Jamaica
- Rum or aguardiente to taste optional
Optional Add-Ins:
- Small velvety peaches
- Ripe plantains
- Shredded coconut
- Additional seasonal fruits as desired
Instructions
- Prepare the Base of the Ponche
- Start by pouring 4 liters of water into a large pot. Add the piloncillo (or brown sugar) and the cinnamon sticks. Cook over medium heat, stirring occasionally, until the piloncillo dissolves completely and the mixture begins to thicken slightly, about 15 minutes. If using fresh tejocotes, add them along with the piloncillo and cinnamon to allow them to soften properly.
- Add the Fruits
- Incorporate the chopped guavas, apples, dried plums, pears, and raisins into the pot. If you're using canned tejocotes, add them at this stage. These fruits will infuse the ponche with sweetness and a variety of textures, enhancing its overall flavor.
- Incorporate Spices and Additional Flavors
- Add the sugarcane pieces and either the tamarind pods or hibiscus flowers to the pot. These ingredients not only elevate the flavor profile but also give the ponche its distinctive aroma and vibrant color. For an extra layer of flavor, you can include a touch of star anise or chamomile, though this is optional.
- Simmer the Ponche
- Reduce the heat to low and let the ponche simmer gently for about 1 hour. This slow cooking process allows the flavors to meld beautifully. Be sure to stir occasionally to prevent the ponche from sticking to the bottom of the pot.
- Customize and Serve
- Once the ponche has reached the desired consistency and the fruits are tender, remove the sugarcane pieces and tamarind pods or hibiscus flowers. Serve the ponche hot in mugs, adding extra fruit pieces and a splash of rum or aguardiente if desired. Garnish with additional fruit or a cinnamon stick for an elegant touch.
Notes
- Ingredient Availability: If you’re unable to find fresh tejocotes, consider using canned versions or substitute with similar fruits like apples or pears.
- Sweetener Alternatives: Piloncillo can be replaced with brown sugar if unavailable. Adjust the sweetness to your preference.
- Alcohol Option: Add rum or aguardiente to taste for an adult version of the punch.
- Fruit Variations: Feel free to add or substitute seasonal fruits based on availability and personal preference.
- Spice Adjustments: Enhance the flavor by adding star anise or chamomile flowers alongside cinnamon for a unique twist.