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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 quarts - water
  • 2 sticks - cinnamon
  • 1/4 teaspoons - ground cloves
  • 1/4 teaspoons - ground anise
  • 1 cups - jamaica (dried hibiscus flowers)
  • 8 ounces - piloncillo or panela (or 1 c. white granulated sugar)
  • 1/2 - apple, cored and chopped
  • 1 - pear, cored and chopped
  • 1 ounces - pitted prunes, chopped
  • 1 ounces - raisins
  • 1/4 pounds - tangerine, peeled, separated into sections
  • 4 ounces - sugarcane, peeled and separated
  • 2 ounces - tamarind pods, peeled and deveined
  • 1/4 pounds - guavas, fresh or frozen, quartered, seeds removed
  • Directions:

    In a 6-quart stock pot, bring the water, cinnamon, cloves, and anise to a boil. Add the jamaica and boil for 5 minutes. Remove from heat, allow to cool completely, and then strain out the jamaica flowers, saving the liquid tea. Return the tea to the stock pot.

    Add the sugar, apples, pears, prunes, raisins, tangerine, sugarcane, tamarind, and guavas. Simmer for 5 to 10 minutes, then remove from heat.

    To serve, ladle some of the fruit into a mug and pour warm ponche over it.

    Brief Description

    Christmas punch similar to a seasoned wassail with chopped apples, pears, raisins, guava, and tangerine.

    Main Ingredient:


    Category:  Beverages

    Cuisine:  Mexican

    Prep Time: 1 hour(s)
    Cook Time: 30 min


    From Melissa Guerra in Texas Highways magazine.



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    Posted On:

    December 5, 2017

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