Ponche Navideño
Our take on the traditional Mexican holiday punch loaded with fall fruit and warm spices. Serve this punch warm or cold, non-alcoholic or with rum; it’ll be a hit any way it’s served!
Ingredients
Instructions
  1. Boil 6 cups of water. Turn off the heat and add the hibiscus. Let steep for 15 minutes, then remove the flowers. Set the hibiscus water aside.
  2. In a large separate pot, bring 6 cups of water to a simmer, add cinnamon sticks, tejocotes, and pilloncillo and let simmer until the pilloncillo dissolves, about 10 min.
  3. Add the remaining fruit, dried fruit, tamarind, pecans, and the hibiscus water, and simmer for 10-15 minutes. Remove from heat and let cool to room temperature. Cover and place in the refrigerator overnight.
  4. The next day, remove the ingredients that have been soaking, and pour into a serving container (beverage dispenser, or punch bowl with ladle). Add Jamaican rum to taste, or keep it non-alcoholic and have guests add it separately to their individual glass.
  5. Garnish the punch with assorted fresh ingredients (guava, oranges, apples, cinnamon sticks, etc). Serve chilled over ice.