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Ponche Navideno

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My small apartment wafted with the smell of Christmas, a Mexican Christmas, I was thrilled.  We were also snipping away making paper snowflakes, kinda ironic.

Sipping on Ponche Navideno, in Texas.

Making snowflakes, in Texas.  

Oh well it’s Christmas, my girls were excited, hubby was perched on a step stool taping each snowflake to the ceiling attempting to make our apartment a winter wonderland.  Ponche Navideno is a traditional Mexican fruit punch served throughout the holidays.  Either at parties, during the posadas or on Christmas Eve.

Posadas are an enactment of looking for lodging of St. Joseph and Virgin Mary, called The Pilgrims going to Bethlehem for the Census according to the Scriptures. In Spanish we called them: “Los Peregrinos, San José y la Virgen María”. Each family in a neighborhood, will schedule a night for the Posada to be held at their home, starting on the 16th of December and finishing on the 24th on Noche Buena.

Every home will have a Nativity scene. The hosts of the home are the innkeepers, and the neighborhood children and adults are Los Peregrinos, who have to request lodging through singinga simple chant.  Allcarry small lit candles in their hands and four teenagers of about the same height are chosen to carry Los Peregrinos, which are two small statues of St. Joseph leading a donkey, which Virgen Mary is riding sidesaddle. The head of the procession will have a candle inside of a paper lamp shade that looks like an accordion but open at the top and it is called a “Farolito” or little lantern.

The Peregrinos will ask for lodging in three different houses but only the third one will allow them in. That will be the house that is supposed to have the Posada for that evening. Once the innkeepers let them in, the group of guests comes into the home and kneels around the Nativity scene to pray the Rosary. The Rosary is a traditional Catholic prayer, which consists of the following prayers: 50 Hail Mary, 5 Our Father , 5 Glory and the Litany, which is a series of Praises for the Virgin Mary, plus singing traditional songs  like Holy Night in Spanish of course!

After all the prayer is done, then it comes the party for the children.  There will be a pinata,  filled with peanuts in the shell, oranges, tangerines, sugar canes, and seldom wrapped hard candy. 

from Mexican Traditions

This punch is very, very simple to make. No baby sitting needed, only a occasional walk by to stir or add a bit of water if needed.  Here in Edinburg, they had sign at the local stores showcasing this traditional punch, but no tejocotes.

I asked the produce manager and he stated they did not get any in this year.  I quickly called my mom to complain and ask for suggestions.  She in turn called my aunt who said I should go to another specialty store, about 20 minutes away.  No luck there either.  I visited about 5 stores determined to find tejocotes.  My daughter out of frustration and tiredness thought we should look in the freezer section.  There we found tejocotes, frozen.

So heads up try your freezer section, if you can find these fresh, use fresh as they are of better quality.  You will also need piloncillo, chopped, which can be a job in itself.  Be careful as the piloncillo is very solid, I cut my 8 oz cone into two and slipped the pieces in pot. No problem they melted into the punch with ease.  Served warm this punch is a perfect addition to your holidays. Enjoy! Sweet Life!

I leave with a bit of info on the ingridients used to make this flavorful punch.


piloncillo-  unrefined sugar usually found shaped into cones, named after the word pilon, piloncillo is made from extracting sugar can juices then cooking until a caramel consistency which is then poured into molds.  They can be found in two size 3/4 ounces or  

9 ounces. If you cannot fined piloncillo brown sugar can be replaced.  To use you will need to grate the piloncillo, extra work but worth the effort for it add such a earthy flavor to any recipe.  If wrapped well and stored in a cool dry place, they can last indefinitely.

tejocotes – are a Mexico winter fruit,  a crab apple taste with a hard seed.  They were once not allowed in the US because they harbor a exotic insect pest, they are available now  fresh, frozen or  jarred. 


image from Robblog, Houston Texas blog Dec 2009

guavas-  plum sized, yellowish skin fruit with a pear like taste.  their inside is filled with smaller seeds, some edible other very tough.  they can be used for liquados, aguas or candied.  they are also found in almibar ( sugar syrup).  I love them for their smell reminds me of my grandfather.

tamarind -  resembles a brown bean pod,  with a sweet/tart taste.  remove the brown outer husk to peel the pulp with your fingers or boil the entire pod to make removing easier.  tamarind paste, pulp or puree can be found at most store. you can use it to make aguas, cocktail, marinades and sauces.  


Ponche Navideno

Christmas Fruit Punch

by Fany Gerson

My Sweet Mexico

2 quarts water

2 (6inch) pieces canela. cut into pieces (cinnamon)

8 ounces tejocotes, left whole

6 large guavas, peeled and cut into large bite-sized pieces

2 Gala, Fuji, or Golden Delicious apples, peeled, cored, and cut into large bite-sized pieces

2 (4inch) pieces sugarcane, peeled and cut into pieces

1 cup pitted prunes, halved lengthwise

1/2 cup dark raisins

5 long tamarind pods, peeled and seeded, or 3 tbsp tamarind pulp (no seeds)

6 to 8 ounces chopped piloncillo or dark brown sugar

3/4 cup brandy, or tequila (optional)


Combine the water, canela, and tejocotes in a large pot and bring to a boil over high heat.  Decrease the heat to maintain a constant soft simmer and cook for about 5 minutes, or until the tejocotes are soft.

Remove from heat, scoop out the tejocotes, then peel them and remove the hard bit.  Return them to the pot and add the guavas, apples, sugar cane, prunes, raisins, tamarind, and piloncillo.

Simmer for at least 30 minutes, stirring gently. Add the liquor, discard the canela, pour into cups, and serve.

makes 3 quarts

© 2010 – 2011, Sweet Life. All rights reserved. Please contact us to request written approval for reproduction of images and recipes.

23 Responses to Ponche Navideno

  1. [...] Tamales, mole and pozole will be served along with steaming cups of atole, champurrado and ponche navideno.  Everyone enjoys food, community and give thanks for the year’s blessings.  Goodie bags filled [...]

  2. [...] Ponche Navideno  [...]

  3. [...] does a guava margarita fit into the mix?  Nowhere, really I had leftover guavas from making my Ponche Navideno and I find sipping a cocktail as I stand over my pot skimming foam for my pozole broth makes [...]

  4. Bought all my ingredients…making this Christmas day! Thanks for sharing! Feliz Navidad!

  5. What a beautiful story and beautiful image of your family. The recipe looks so delicious. But, what is tejocotes? I know you defined everything else I will google it – but I hope there is an English explanation.
    Merry Merry Merry!

  6. This sounds fantastic! I love hearing about other traditions and learning about new ingredients. Thank you so much for sharing!

  7. Such a fantastic punch, and lovely post :)

  8. Wow, your punch has some incredible ingredients in it – guava, piloncillo, tamarind – such amazing flavors! Must be an excellent drink for sure! Happy holidays!

  9. That is really new to me but I bet it will be perfect for Christmas!

  10. this looks delish! most definitely needed at family xmas parties! :)

  11. I love the smells of Christmas filling the house. Your’s are more exotic sounding than what’s in my kitchen, but nevertheless, they complete the mood for enjoying family and putting the final touch on Christmas decorations and gifts.

    Merry Christmas :)

  12. I’ve always wanted to witness posadas. It sounds like such meaningful fun!

    the punch would be the perfect refresher afterwards!

  13. Wow, Bonnie, this sure is quite different from the punch I’ve tried in the past ;o)
    You seem to know how to joyfully enjoy the holidays and setting a great cheerful example for your daughters too.

    Have yourselves the very best of Holidays going forward ;o)

    Ciao for now,

  14. Very Christmas-y! And lovely photos. I have never made this punch, but you have encouraged me to make it for our Christmas Day get-together with friends..

    Feliz navidad!


  15. A great punch! So exotic and fragrant. I’d love to have some now.

    Cheers and happy holidays,


  16. thank you so much for giving us some insight into mexican christmas traditions! this was such a great post. i definitely feel more in the holiday spirit just reading about all that you do!

  17. Thanx for a lovely holiday post! Glad you are still able to keep tradition in your Christmas! The punch looks delicious!

  18. Wow! This punch looks sensational! I’ve never seen a recipe that called for guavas and tamarind in it. This looks so good!

  19. so love the tradition, the singing, the playing and the fellowship – also love this traditional punch, have not seen a recipe like yours only ones ‘watered down’ with available ingredients, so glad to see a real recipe

  20. Mmmm, I dind’t know this ponche. I would love to try it!!
    Have a great holiday!

  21. Hey Bonnie, I want to smell a Mexican Christmas (smile)! Judging by all of the aromatics in this punch, I would imagine it smells wonderful. A glass of it sounds great right now actually, and I just might be able to recreate something very similar-a lot of the ingredients grow right here in South Florida. We could all use something like this at my house lately with my Mom being around and all…
    p.s. I took your advice and did a lot of nodding. It worked out for the best;-)

  22. This marvelous – the story and the blend of cultures and traditions as you pass these on and enrich the lives of your girls!

    The traditional jaggery like sweetener with the tamarind and fruits must be amahzing. I can’t believe but I too have some sugar cane cut up in the kitchen.
    Excellent post, Bonnie and Merry Christmas to you and your lovely family :)


    Devaki @ weavethousandflavors

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