If you are in need of a delicious Christmas beverage, look no further than this traditional Ponche Navideño, a Mexican Christmas Fruit Punch. Filled with delicious and unique ingredients, this recipe is sure to transport you somewhere a little warmer during the holiday season.

ponche navideño in a short mug with fruit garnishes and a white punch bowl behind it

Warm and tart, filled with sugar and spice and everything nice, this Ponche Navideño is sure to be a crowd pleaser. Add a nip of brandy or tequila to make this a very merry way to celebrate this Christmas.

This Mexican punch recipe is published in Latin Twist, and it is delicioso! 

baskets of tejocotes (hawthorne apples) and guava at the supermarket

What Is Ponche Navideño?

Ponche Navideño, which is also sometimes known as Ponche Mexicano, is a traditional Mexican fruit beverage. Ponche, which means punch, is essentially a warm fruit punch.

Think of it like the Mexican version of Spiced Apple Cider. Except instead of only apples and oranges, the punch is also made with some pretty cool Mexican fruits that you might not yet be familiar with.

Ponche can be served with or without alcohol. It is most often consumed during the holiday season, generally during Las Posadas. On chilly nights, this warm and fragrant infusion warms you from the inside out. My grandma used to make a very similar calientito (warm drink) around the holidays.

Mexican cinnamon sticks Canela stacked on a dark background.
Canela Sticks
fresh tamarind pods on a grey background.
Tamarind Pods
piloncillo cones on a wooden board on white background.
Piloncillo
tejocotes (hawthorne apples) on a grey background
Tejocotes
green guavas on a grey background
Guavas

Ingredients & Substitutions 

While it is likely that you’ll need to make a special trip to your local supermercado to find the ingredients needed to make this yummy Christmas ponche Navideño, I promise it’s worth the extra effort!

  • Water – If possible, start with filtered water for the purest taste.
  • Canela Sticks – If you can’t get your hands on Mexican cinnamon sticks, regular cinnamon sticks will do just fine.
  • Whole Cloves: Cloves add a lovely warmth.
  • Tamarindo – Tamarind pods have a very unique tart flavor and gives the punch its rich, warm color. Tamarindo pods can be purchased online, if you are unable to find them locally at a store. Or, you can replace with a handful of hibiscus flowers to give the punch a beautiful crimson color.
  • Tejocotes – Tejocotes (a.k.a. Hawthorne Apples) have a sweet and sour taste, which is reminiscent of something between a plum and an apricot. If you do not have access to tejocotes you can substitute with crab apples or one extra apple.
  • Guavas – When green, they look like limes and are ripe, when yellow, they are over ripened, soft, and very sweet. This fruit is soft and they dissolve in the water and add a uniquely sweet taste to the ponche.
  • Apples and Pears – Red apples and pears, of your choice.
  • Sugarcane – Fresh sugar cane really adds a lovely sweetness to this punch that is not cloying. Plus, the sugar cane sticks make a delicious garnish.
  • Orange – Orange slices add a bright, citrusy note.
  • Prunes and Raisins – These dried fruits give this Christmas punch a rich, sweet, and slightly tangy flavor.
  • Piloncillo – Piloncillo is a special type of raw cane sugar that has a delicious caramel flavor. It is often sold in cones, and for this recipe you’ll need one. Piloncillo can be purchased online. No piloncillo? Simply substitute dark brown sugar instead.
  • Brandy or Tequila – Brandy or tequila can be added, making it ponche con piquete (punch with a sting). If you’re in my house over the holidays, my ponche will sting like a bee, but make you float like a butterfly – that’s a promise!
Mexican fruits and spices to make poncho navideno on a wooden board

How To Make Ponche Navideño

This Ponche Navideño is actually quite simple to make once you have found the necessary ingredients.

Step 1: In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.

Step 2: Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.

Step 3: Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.

Step 4: Reduce heat and simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

Step 5: Ladle into cups, making sure each cup gets some chunks of fruit. Add brandy or tequila to each cup (optional). This addition makes it ponche con piquete (punch with a sting).

tray with ponche mexicano in a punch bowl and short earthenware mug decorated with fairy lights, gold ornaments and the ingredients to make ponche

Expert Tips & Tricks

Frequently Asked Questions

Can Ponche Navideño be made ahead of time?

Absolutely! The longer this drink sits, the better the flavors meld. Make this ponche a day or two before and refrigerate it in a large glass jar.
On the day you want to serve, put the drink in a slow cooker and set it on low about 45 minutes before guests arrive, and the drink should be ready to serve as your party gets started.

Where can I find the unique ingredients for this ponche recipe?

While the ingredients for this ponche navideño recipe are not likely to be on your regular supermarket shelves, it is very likely that you’ll be able to find them all at your local Latin market or International market. Amazon is also a great resource for some of the unique ingredients.

Storage & Heating Instructions

  • This ponche Mexicano will keep well in the fridge for up to 5 days.
  • You can reheat on the stove or in the microwave.

Need more holiday drink inspiration?

Check out these other delicious warm recipes:

If you made this Ponche Navideño, please rate and review it below so I know how it turned out for you! I’m curious to know what you and your guests made of it.

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Ponche Navideño Recipe

5 (6 ratings)
Ponche Navideño is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights, this warm and fragrant infusion warms you from the inside out.
Print Pin Rate
Yield: 20 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

  • 4 quarts water
  • 2 cinnamon sticks
  • 8 whole cloves
  • 5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier
  • ½ pound tejocotes or crab apples, left whole
  • 6 large guavas, peeled and cut into large bite-size chunks
  • 2 red apples, of your choice, peeled, cored, and cut into small bite-size chunks
  • 1 pear, of your choice, peeled, cored, and cut into small bite-size chunks
  • 2 4-inch sugarcane sticks, peeled and cut into small chunks
  • 1 cup pitted prunes
  • 1/2 cup dark raisins
  • 1 orange, sliced
  • 1 cone piloncillo, chopped or 1 cup dark brown sugar
  • 1 ounce brandy or tequila per cup, optional

Instructions 

  • In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
  • Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
  • Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.
  • Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
  • Ladle into cups, making sure each cup gets some chunks of fruit.
  • Add brandy or tequila to each cup (optional).

Notes

  • If you are unable to find fresh sugarcane at your local store you can even purchase a jar containing some of unique ingredients like tejocotes, guavas, and sugarcane: Ponche Navideño en Almibar (Fruit Punch in Syrup). 
  • Tamarindo pods can be purchased online, if you are unable to find them locally at a store. Or, you can replace with a handful of hibiscus flowers to give the punch a beautiful crimson color.
  • If you are unable to find tejocotes, add one extra apple.
Calories: 72kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 245mg, Fiber: 3g, Sugar: 9g, Vitamin A: 252IU, Vitamin C: 63mg, Calcium: 24mg, Iron: 1mg
Author: Yvette Marquez
Course: Drinks
Cuisine: Mexican

Photography by Jenna Sparks

Originally published: December 2011. This recipe is also published in Latin Twist.