Ponche navideño

Cuisine: Mexican
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Servings: 12
Toast the holidays season with this classic Christmas punch recipe. This non-alcoholic version is ideal for the kids too.

No Mexican holiday party is complete without a hearty pot of hot ¡ponche navideño!  Ponche is typically served in Mexico on Noche Buena (Christmas Eve) and during Las Posadas. During these days of celebration, a steaming mug of ponche is always kept ready for guests and loved ones.

Ingredients

  • 1 cup dried hibiscus flowers (flor de Jamaica)
  • 8 cups water divided
  • 10 cloves
  • 1 orange
  • 2 cups tejocotes drained
  • 1 cup dried figs
  • 8 oz. piloncillo or panela (raw sugar cane)
  • 2 medium apples chopped
  • 1 cup dates pitted
  • 1 cup walnut halves
  • ½ cup raisins
  • ½ cup golden raisins
  • 1 cup tamarind peeled
  • 4 cinnamon sticks

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Directions

  1. Bring hibiscus flowers and 4 cups water to a boil in medium pot over medium-high heat, and boil for 15 minutes.Remove from heat and discard solids.
  2. Meanwhile, press sharp side of 10 cloves into one orange.
  3. Add remaining water, clove-studded orange, tejocotes, figs, piloncillo, apples, dates, walnuts, raisins, tamarind and cinnamon sticks.
  4. Bring mixture to a boil over medium-high heat, stirring occasionally to dissolve the piloncillo. Reduce heat to low. Simmer, stirring gently, until flavors are completely infused and fruit is tender, about 1 hour.
  5. To serve, ladle drink and fruit into serving mugs.
  6. Serve warm or chilled. 
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