Ponche Navideno
Tejocotes, guava, tamarind, hibiscus, and cinnamon simmered in clay pots — the communal hot punch of Mexico's Las Posadas celebrations from December 16 to 24.
- 8 cupswater
- 4 ozpiloncillo(or brown sugar)
- 2 wholecinnamon stick
- 2 wholeguava(quartered)
- 1 wholeapple(sliced)
- 4 ozprunes
- 2 ozraisins
- 2 tbsphibiscus flowers(dried)
- fruit pieces and cinnamongarnish
- 1Bring water and piloncillo to boil, stirring until dissolved.
- 2Add cinnamon sticks and simmer 10 minutes.
- 3Add guava, apple, prunes, raisins, and hibiscus.
- 4Simmer on low for 30-40 minutes.
- 5Ladle into mugs including some fruit.
- 6Serve hot with cinnamon stick.
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Ponche Navideno is the communal hot fruit punch that serves as the culinary centerpiece of Mexico's Las Posadas celebrations — the nine nights of candle-lit processions from December 16 to 24 that reenact Mary and Joseph's search for shelter in Bethlehem. The punch simmers throughout these evenings in large clay pots, infusing tejocotes (Mexican hawthorn fruit), guavas, tamarind, piloncillo (unrefined cane sugar), hibiscus flowers, and cinnamon in hot water. Tejocotes, native to Mexico and inedible raw, become tender and flavorful when cooked in the punch. The ponche's warm, layered sweetness and the communal act of gathering around it have made it inseparable from Mexican Christmas identity. The drink is typically served in clay mugs, and hosts often add a splash of sugarcane alcohol or rum for adult versions.
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