Ponche Navideño Mexicano is a warm, spiced Mexican Christmas punch made by simmering tejocotes, guavas, apples, pears, and tamarind with piloncillo and cinnamon for one hour. Its signature trait is the aromatic blend of traditional Mexican fruits and spices that fills the home with holiday warmth.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.
Store cooled punch in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove before serving hot.
large stockpot · ladle
Yes. Prepare the full batch, cool, and refrigerate for up to 3 days. Reheat gently on the stove before serving hot.
Fresh tejocotes take longer to soften, so add them with the piloncillo and cinnamon in step 2. Canned tejocotes are pre-softened and should be added in step 3 with the other fruits.
Yes, use 12 oz. brown sugar or white sugar. Piloncillo adds deeper molasses notes, but regular sugar works if unavailable.
No. Rum is optional and added to taste after serving. The punch is complete without it.
Simmer for about 1 hour total. The fruit will be very soft, and the liquid will be fragrant and richly spiced. Serve hot in mugs with fruit.
