Easy Ponche Navideño

Easy Ponche Navideño served warm is a holiday must-have in Mexico. Flavored with apples, pears, raisins, hibiscus flowers, and sweetened with dark brown sugar ponche is traditionally served warm as is or spiked.

 

My easy Ponche Navideño is so easy to make, and is a great holiday drink for a crowd. Sweetend with brown sugar, and simmered fruit. Be sure to place out spoons so guests can enjoy the simmered fruit. 

 

 

 

Holidays in our family is not complete without Ponche Navideño. Warm, spiced this punch is made by simmering fruits, spices and sweetened with piloncillo or sugar cane. Ladled into mugs it is often served with a spoon so guests can enjoy the simmered fruit at the bottom of the mug.

 

 

Traditionally served during Las Posadas a nine-day celebration held to honor the procession of Mary and Joseph seeking shelter. Posada means lodging in Spanish. Families and communities reenact this procession traveling from home to home until they are invited in.

 

At the end of the evening they are welcome in to enjoy pan dulce, tamales and a steaming cup of Ponche Navideño.

 

 

There are many variations to Ponche Navideño, as each family has their own way of making ponche according to their preference. Serve as is or spiked for the grownups, with tequila or brandy.

 

Today I want to share a favorite version my little sister makes each year. Apples, pears, raisins, and hibiscus simmered with dark brown sugar and cinnamon sticks to create a wonderfully warm ponche navideño that is perfect for this holiday season. Serve ponche with emapandas or tamales for a sweet ending to your Holiday celebrations. 

 

 

 

 

Ponche

Warm Mexican Ponche is a holiday must-have in Mexico. Flavored with apples, pears, raisins, hibiscus flowers and sweetened with dark brown sugar ponche is traditionally served warm as is or spiked. Add a spoon to the mug so guests can enjoy the infused fruit. 

Serve as is or spiked for the adults.

Serves 12

18 cups water

2 cups dark brown sugar

4 cinnamon sticks

1 cup dried hibiscus flowers

3 apples, diced

3 pears, diced

1 cup raisins

Garnish: sliced apples, sliced pears, and cinnamon sticks

Place water, dark brown sugar, cinnamon sticks, and dried hibiscus leaves in a stockpot.

Bring to a boil, reduce heat, and stir until all sugar is dissolved.

With a slotted spoon remove hibiscus leaves.

Add apples, pears, and raisins. Simmer for an additional 30 minutes.

Serve warm garnished with apples, pear, and cinnamon sticks.

To spike: Add ½ ounce brandy or tequila reposado to each mug, stir.