One of my favorite things about November and December is the amount of deliciousness that comes out of my mom’s, mother-in-law’s and my kitchen. All of our favorite traditional recipes are made, from buñuelos to champurrado, we pull out all the stops to make memorable meals for our families. This year, we’re going to introduce the kids to Ponche Navideño – the traditional Mexican Christmas punch.
Ponche Navideño is served during special meals, including Christmas Eve and the Day of the Virgin of Guadalupe. It’s a very fruity and sweet hot punch that is great for family get-togethers. You can serve it as is, or add a touch of alcohol for the perfect adults-only drink.
This Ponche Navideño recipe is super easy to make, and it’s even easier when you start off with Jumex Guava Nectar. You can find this at your local Mexican grocery store for under $2. It takes the place of half of the water needed, and using the nectar saves you from having to cook and peel the guavas.
I invite you to try this delicious hot punch recipe for your next holiday gathering. You can double or triple the recipe as needed by simply multiplying it by the amount of servings that you need. It also makes for the perfect make-ahead beverage because the longer it sits, the better.
Ponche Navideño : Mexican Christmas Punch Recipe
- 2 cartons of 33.8 ounces Jumex Guava Nectar
- 67 ounces water
- 2 apples, diced
- 1/2 cup hibiscus petals
- 1/4 cup shredded coconut
- 1/2 cup un-pitted prunes
- 12 to 16 ounces piloncillo (about two average cones) or dark brown sugar
- 4 four-inch pieces of sugar cane, cut into strips
- 1 cup tecojote in syrup
- 3 cinnamon sticks
- Pour the liquids into the pot and then add the remaining ingredients.
- Bring to a full boil.
- Lower the heat and let it simmer for about 20 minutes. Serve hot.
- You need equal parts water and Jumex Guava Nectar. The easiest way to do this is simply by adding water into the carton and then dumping that into the pot.
- Make an adults-only version by adding alcohol before you serve it.
- Ponche is best served hot alongside traditional dishes such as tamales. Serve in mugs and include a few pieces of the cooked fruit, including the cane.
Originally published on November 5, 2015. Last Updated on January 16, 2019 by Pattie Cordova