Here’s a clear and authentic Ponche Navideño (Mexican Christmas Punch) recipe translated into English, focusing on the ingredients and steps without references:
Ponche Navideño (Mexican Christmas Punch)
Ingredients:
- 12 cups water
- 1 large piloncillo or 1 cup brown sugar (adjust sweetness)
- 2 cinnamon sticks
- 3–4 cloves
- 2–3 star anise (optional)
- 2–3 apples, cored and cut into wedges
- 2–3 pears, cored and cut into wedges
- 2 oranges, sliced
- 1 cup tejocotes (or substitute with crabapples or small tart apples)
- 1 cup prunes, pitted
- 1 cup raisins
- 1–2 guavas, quartered
- 1 small piece of sugar cane, peeled and cut into chunks
- Optional: 1–2 cups brandy, rum, or tequila (for an adult version)
Instructions:
- Boil the Base:
- In a large pot, combine the water, piloncillo or brown sugar, cinnamon sticks, cloves, and star anise.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes to allow the flavors to blend.
- Add the Fruits:
- Add the apples, pears, oranges, tejocotes, prunes, raisins, guavas, and sugar cane.
- Simmer gently for 20–30 minutes, until the fruits are tender and the punch is fragrant.
- Optional Alcohol:
- If desired, add brandy, rum, or tequila just before serving, and stir well.
- Serve:
- Ladle the punch into mugs or heatproof glasses, making sure to include pieces of fruit in each serving.
- Serve warm, perfect for cozy winter evenings or holiday celebrations.
Tips:
- Tejocotes: These small Mexican fruits are traditional, but crabapples or tart small apples work well as a substitute.
- Sweetness: Adjust sugar to taste; the natural sweetness of the fruit will also enhance the flavor.
- Storage: Ponche Navideño can be kept in the fridge and reheated gently. It often tastes even better the next day.
This punch is warm, fruity, and spiced perfectly for the holiday season—a classic Mexican tradition that’s cozy and festive.
If you want, I can also give you a quick 30-minute version that keeps all the traditional flavors but cooks faster. Do you want that?
