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If 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 fruits 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 before, I will tell you a bit about it.
Ponche is an exquisite 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 and tejocotes 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
- 24 cups water
- 2 1/2 cups brown sugar* or 2 piloncillos (coned-shaped, mexican rock sugar)
- 7 apples, cored and chopped
- 4 cinnamon sticks
- 1 cup raisins (sometimes I use different types)
- 10 tamarind pods, peeled and seeded
- 20 tejocotes in syrup cut in half and seeded
- 1/2 cup tejocote syrup
- 1 (800 gr / 1 lb 12 oz) can of guavas in syrup (also know as guayabas mexicanas)
- (My friend Hilda, from Guatemala, also adds pineapple and probably other delicious things, too)
Pour water into a very large pot and place on stove over high heat. Add the sugar and stir until dissolved.
Add the 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.
Ā”Felices fiestas! Happy Holidays!
Enjoy!
Print the recipe
Mexican Ponche
Ingredients
- 24 cups water
- 2 1/2 cups brown sugar (or 2 big piloncillos, a coned-shaped, Mexican rock sugar)
- 8 apples cored and chopped
- 4 cinnamon sticks
- 1 cup raisins sometimes I use different types
- 10 tamarind pods peeled and seeded
- 20 tejocotes in syrup cut in half and seeded
- 1/2 cup tejocote syrup
- 1 800 gr / 1 lb 12 oz can of guavas in syrup (also know as guyabas mexicanas)
Instructions
- Pour water into a very large pot and place on stove over high heat. Add the sugar and stir until dissolved. Add the 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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Ponche is the BEST! It took me forever to figure out what the tejocotes in syrup were. I thought they were crab apples. š
Yes, ponche is the best. You can also find them as Hawthorne apples
Silvia you have no idea about how much I love this Mexican punch!