EspañolIf you, like me, live outside Mexico, especially in the United States, and want to make Mexican Ponche for the holidays, this recipe is for you!
I’ve shared a recipe for ponche before, Mexican Christmas Ponche like we make it in Mexico, but by that was meant, if by chance, you had all the fresh ingredients straight from the produce market.
As you well know, it can be difficult to get fresh Mexican fruit for this festive beverage, most especially guayabas and tejocotes (and my mom says if you don’t have tejocotes, it’s not ponche!).
So this recipe is adapted to give you the rich flavor of ponche with ingredients that you can find in the USA.
What is Ponche?
If you haven’t had the pleasure of trying Mexican ponche (Mexican Christmas Fruit Punch) before, I will tell you a bit about it.
Ponche is an exquisite fruity drink, warm and full of flavor. Generally, in Mexico, it’s prepared for Las Posadas (celebrations that go for 9 days before Christmas), Christmas, and sometimes for Three Kings Day.
It’s not an alcoholic beverage, like many believe, but you can add a touch of rum or brandy when your serve it if you wish.
This one today is adapted to be more user-friendly in the USA. Some ingredients like the guayabas (guavas) and tejocotes (Mexican Hawthorne) in syrup you can find in the Hispanic foods aisle at your supermarket.
I found these in a Food 4 Less store, they also are commonly found in Food Max stores. Vallarta Markets or other markets that serve Latinos are good possibilities, too.
Look for the Tamarind in the Mexican spice section, generally they sell them in bulk.
Mexican Ponche
A special recipe for those who live in the United States.
Serves approx 28 delicious cups including fruit
Ingredients
- 7 apples
- 10 tamarind pods
- 20 tejocotes in syrup
- 1 (800 gr / 1 lb 12 oz) can of guavas in syrup (also know as guayabas mexicanas)
- 24 cups water
- 2 1/2 cups brown sugar* or 2 piloncillos (coned-shaped, mexican rock sugar)
- 4 cinnamon sticks
- 1 cup raisins (sometimes I use different types)
- 1/2 cup tejocote syrup
Equipment
- Cutting board
- Knife
- Large pot
- Measuring cups
Process
Core and chop the apples. Peel and seed the tamarind pods. Seed and cut in half the tecojotes in syrup and halve the guavas in syrup.
Pour water into a very large pot and place on stove over high heat. Add the sugar and stir until dissolved.
Add the chopped fruit and rest of the ingredients and let simmer for 30-40 minutes until the apples are cooked. Stir occasionally.
*Please adjust sugar, if you like it sweeter add more.
You can serve it immediately, however, I like to let it rest for a few hours to let the flavors combine, or even make it a day ahead of time.
You can reheat it if you like, but it is also as tasty cool as it is hot.
¡Felices fiestas! Happy Holidays!
Enjoy!
Print the Mexican Ponche Recipe
Mexican Ponche
Ingredients
- 8 apples
- 10 tamarind pods
- 20 tejocotes in syrup
- 1 800 gr / 1 lb 12 oz can of guavas in syrup (also know as guyabas mexicanas)
- 24 cups water
- 2 1/2 cups brown sugar (or 2 big piloncillos, a coned-shaped, Mexican rock sugar)
- 4 cinnamon sticks
- 1 cup raisins sometimes I use different types
- 1/2 cup tejocote syrup
Instructions
- Core and chop the apples. Peel and seed the tamarind pods. Seed and cut in half the tecojotes in syrup and halve the guavas in syrup.
- Pour water into a very large pot and place on stove over high heat. Add the sugar and stir until dissolved.
- Add the chopped fruit and rest of the ingredients and let simmer for 30-40 minutes until the apples are cooked. Stir occasionally.
- Please adjust the sugar. If you like it sweeter add more to taste.
- You can serve it immediately, however, I like to let it rest for a few hours to let the flavors combine, or even make it a day ahead of time. You can reheat it if you like, but it is also as tasty cool as it is hot.
Nutrition
Notes
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