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
- 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.
- Meanwhile, press sharp side of 10 cloves into one orange.
- Add remaining water, clove-studded orange, tejocotes, figs, piloncillo, apples, dates, walnuts, raisins, tamarind and cinnamon sticks.
- 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.
- To serve, ladle drink and fruit into serving mugs.
- Serve warm or chilled.
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