Mexican Ponche

Growing up in a hispanic family, Ponche was a Christmas tradition that we made every year! To this day, Ponche Navideño is still one of my favorite Mexican holiday traditions. This warm drink made with cinnamon sticks, fruit, and raw sugar cane reminds me of my childhood and it’s SO good. Whether you’re making it for holiday gatherings, the family, or just enjoying a warm, cozy drink at Christmas, you’ll love how this step-by-step guide helps you make the best Ponche every single time!

Ponche Navideño (Mexican Punch)

Being half-Nicaraguan with Mexican cousins in my family, I was introduced to Ponche (which literally means “punch”) at a very early age. I grew up making and drinking this traditional recipe around the holidays for family gatherings, church get-togethers, and of course, Christmas.

I love that it can be found simmering on the stove in many Hispanic homes during the colder months, and I’m so excited to share my tried-and-true family recipe! It’s sweet, hearty, cozy, flavorful, and so delicious.

Ponche Recipe Ingredients

Now, there are several items on the list that you may not use on a daily base, but they are what give Ponche its unique flavor. Tejocote is a fruit that is found in the mountains of Mexico and parts of Guatemala. It can be found in any Mexican food grocery store! I have never seen them as fresh fruits, but you can find them in jar form (which is what I use in this recipe) or frozen.

And while you’re at the Mexican grocer, you should also pick up Piloncillo, a pure un-refined sugar that is shaped into a cone. It’s similar to brown sugar but without the molasses. You’ll also want to get some Tamarind pods. They look like long peanuts (that’s the best description I can give)!

• 2 ½ to 3 quarts of water in large pot
• 3 Cinnamon sticks
• 6 Guavas, cut into chunks
• 5 small apples, cut into chunks
• 3 Tamarind pods, peeled and seeded
• 6 ounces of Piloncillo (can be substituted with stevia)
• 6 Tejocotes, whole
• 4 Prunes, halved
• Sugar Cane cut into long strips

How to Make Mexican Punch

1. Soak Tamarind

Start by letting your tamarind pods soak in warm water for about 30 minutes. Once they are soft, peel off the brittle shell part and squeeze out the seed pulp into your pot water.

2. Boil Water & Add Fruit

Bring your water to a rolling boil for about 5 minutes and add the Piloncillo and the cinnamon sticks. For the Piloncillo you can use a cheese grater to grate the cone. After the water has boiled for about 5 minutes, lower the heat to a low simmer and add the guavas, apples, Tejocotes, prunes, and sugar cane. Since the Tejocotes are already in liquid, they can be added now, otherwise, they would have needed to be soaked with the tamarind since they tend to have a thicker skin.

3. Let Simmer

Let the pot simmer for about an hour. This is when your home is going to smell fantastic! After about an hour you’ll notice that your apples are no longer floating. Taste and add sugar as you see fit. Most of the time no sugar needs to be added since the fruit releases its sweetness during the simmering.

4. Pour Into Mugs & Add Sugar Cane

Once it’s ready you can ladle the Ponche into mugs making sure to add some of the fruit. Also, you can add a stick of sugar cane to each drink. I placed cinnamon sticks in mine, but the traditional way uses sugar cane sticks! And that’s it! It’s super soothing and it just always brings up images of my childhood; my Tio’s church always made huge pots of Ponche during our Christmas celebrations.

RELATED: Slow Cooker Mexican Hot Chocolate

If you’re in Mexico during Christmastime, you’ll see street vendors sell Ponche on the sides of the street, but be careful! The true Ponche adds Brandy or Rum to the recipe.

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