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No Mexican holiday party is complete without a hearty pot of hot ¡Ponche Navideño! This warm, spiced Christmas punch is made by simmering typical Mexican fruits with cane sugar and spices until the heavenly aroma permeates the home. Ponche is typically served in Mexico on Noche Buena (Christmas Eve) and during the posadas, the 9 day Celebration leading up to Christmas. During these days of celebration, a steaming pot of Ponche is always kept hot and ready for guests.
dried hibiscus flowers (flor de Jamaica)
(24 cups) water, divided
drained Tejocotes from 1 jar (32 oz.) GOYA® Tejocote – Manzanilla
1 package (14 oz.)
frozen GOYA® Whole Guava
sticks from 1 package (14 oz.) frozen GOYA® Whole Sugar Cane
2 cones (8 oz. each)
GOYA® Brown Sugar Cane - Piloncillo, or 2 cups dark brown sugar
medium apple, chopped (about 1¾ cups)
medium pear, chopped (about 1½ cups)
pitted prunes (about 6 oz.), chopped
walnut halves (about 4 oz.)
GOYA® Cinnamon Sticks
Rum, brandy or tequila, to taste – optional
Bring hibiscus flowers and 1 qt. (4 cups) water to boil in medium pot over medium-high heat. Remove from heat and let steep about 20 minutes.
Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges.
Strain hibiscus mixture into large (10-12 qt.) pot; discard solids. To pot, add remaining 5 qts. (20 cups) water, clove-studded orange pieces, tejocotes, guava, sugar cane sticks, piloncillo, apple, pear, prunes, walnuts, raisins and cinnamon sticks. Bring water mixture to boil over medium-high heat, stirring occasionally to dissolve 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. Add liquor, if desired. Serve warm or chilled.
I didn’t grow up with having jamaica in my mother’s ponche but I was very happy to find some guidance although I made a few changes. Delicious!