Ponche Navideño is a traditional hot fruit punch served during Las Posadas, a nine-day Latin American festival from December 16–24. This spiced beverage combines tamarind, tejocotes, guavas, and piloncillo simmered together for at least 30 minutes to create a complex, warming drink.
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Place the water, cinnamon sticks, cloves, tamarind pods, and tejocotes or crab apples in a large pot. Bring to a boil over high heat. Reduce the heat and simmer until the tejocotes are soft, about 10 minutes.
Remove the tejocotes or crab apples from the pot with a slotted spoon. When cool enough to handle, peel, trim the ends, halve, and remove the seeds. Return the apple halves to the pot.
Add the guavas, apples, pear, sugarcane, prunes, raisins, orange, and piloncillo. Simmer for at least 30 minutes, stirring occasionally. Remove and discard the cinnamon sticks and cloves.
To serve, ladle the punch into coffee cups or mugs, making sure each cup gets some chunks of fruit. If desired, add 1 ounce of brandy or tequila to each cup.
Recipe published by permission of Hippocrene from Latin Twist: Traditional & Modern Cocktails (Hippocrene, 2015).
Store cooled ponche navideño in a covered container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat until steaming, then ladle into cups.
Tejocotes are small Mexican apples with a tart flavor. Crab apples are the closest substitute and are used interchangeably in this recipe. Regular apples lack the same tartness and structure.
Simmer for at least 30 minutes after adding the guavas, apples, pear, sugarcane, prunes, raisins, orange, and piloncillo, stirring occasionally, until the flavors meld.
Yes. Prepare the punch up to 2 days ahead, refrigerate in a covered container, then reheat gently on the stovetop before serving. Add alcohol just before serving if desired.
No. Brandy or tequila is optional and added individually to each cup (1 ounce per cup). The punch is equally traditional served without it.
This recipe makes approximately 16 servings. Double all ingredients for a larger batch, maintaining the same simmer time of at least 30 minutes.
