Ponche Navideño is a warm, spiced Mexican fruit punch traditionally served during Christmas Eve and the nine-day posadas celebration. Made by simmering hibiscus flowers, tejocotes, guava, cinnamon and piloncillo together, it fills the home with a heavenly aroma and can be kept hot for guests throughout holiday gatherings.
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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.
Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges.
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.
To serve, ladle drink and fruit into serving mugs. Add liquor, if desired. Serve warm or chilled.
Store cooled ponche in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat or in a slow cooker to serve warm.
large pot (10-12 quart capacity) · medium pot · strainer or fine-mesh sieve
Yes. Prepare the punch up to 2 days ahead, refrigerate, then reheat gently over low heat before serving. The flavors deepen overnight.
It's fruity, slightly tart from hibiscus, warm from cinnamon and cloves, with sweetness from piloncillo and the natural sugars in dried fruit and guava.
Traditionally served without alcohol, though rum, brandy or tequila are optional additions to taste. It's commonly served to all guests including children.
Look for canned tejocotes in heavy syrup and packaged guava fruit for punch in the Latin or international foods aisle, or Mexican grocery stores.
The recipe calls for simmering on low heat after the initial boil; steep until flavors meld and fruit softens, typically 30-45 minutes depending on desired strength.
