ponche mexicano con frutas en almibar para la navidad
5 from 2 votes

Mexican Ponche

A special recipe for those who live in the United States.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 28 cups
Calories: 139kcal


  • 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)


  • 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 Facts
Mexican Ponche
Amount Per Serving
Calories 139 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 23mg1%
Potassium 131mg4%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 28g31%
Protein 1g2%
Vitamin A 28IU1%
Vitamin C 3mg4%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Hot Beverages
Cuisine: Mexican


My friend Hilda, from Guatemala, also adds pineapple and probably other delicious things, too
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