Ponche Navideño – Mexican Christmas Punch
No Mexican holiday party is complete without a hearty pot of hot ¡Ponche Navideño! This warm, spiced Christmas punch is made by simmering typical Mexican fruits with cane sugar and spices until the heavenly aroma permeates the home. Ponche is typically served in Mexico on Noche Buena (Christmas Eve) and during the posadas, the 9 day Celebration leading up to Christmas. During these days of celebration, a steaming pot of Ponche is always kept hot and ready for guests.
Ingredients
1 cup dried hibiscus flowers (flor de Jamaica)
6 quarts (24 cups) water, divided
20 cloves
2 oranges
2 cups drained Tejocotes from 1 jar (32 oz.) GOYA® Tejocote – Manzanilla
1 package (14 oz.) frozen Whole Guava
6 sticks from 1 package (14 oz.) frozen Whole Sugar Cane
2 cones (8 oz. each) GOYA® Brown Sugar Cane – Piloncillo, or 2 cups dark brown sugar
1 medium apple, chopped (about 1¾ cups)
1 medium pear, chopped (about 1½ cups)
1 cup pitted prunes (about 6 oz.), chopped
1 cup walnut halves (about 4 oz.)
½ cup raisins
4 Cinnamon Sticks
Rum, brandy or tequila, to taste – optional
Directions
Step1
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.
Step2
Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges.
Step3
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.
Step4
To serve, ladle drink and fruit into serving mugs. Add liquor, if desired. Serve warm or chilled.
