Cinnamon Ponche Navideño (Mexican Christmas Punch)

Cinnamon Ponche Navideño is a hot, Mexican drink traditionally served during Christmas and made of various sweet fruits and spices.

10 minutes

1 hour and 15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	133
Fat:	11 g
Carbohydrates:	9 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	3 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Everyday Latina

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Serves: 15

Ingredients

3 quart3 quart 3 quartWater
22 2Mexican Cinnamon Stick
11 1Piloncillo (Panela), large cone, plus more to taste (or 1 cup dark brown sugar)
1212 12Tejocote (Mexican Hawthorne), left whole with ends trimmed
88 8Guava, ends trimmed and quartered
33 3Whole Cloves
22 2Gala Apple, sliced (or other red apples)
11 1Orange, sliced (optional)
.5 cup.5 cup .5 cupRaisins
2 cups2 cups 2 cupsPecans, chopped
Rum, red wine, or tequila (to taste, optional)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add water to a large stockpot. Bring to a boil and add cinnamon and one cone of piloncillo (or the brown sugar).
Simmer for 15 minutes.
Add all of the fruit, the raisins, and cloves to the simmering cinnamon water. Continue to simmer for 45 minutes.
Taste and add another half of a piloncillo if a sweeter punch is preferred (you can either cut or grate the piloncillo). Allow the piloncillo to dissolve in the punch.
Ladle the hot punch and some of the fruit into mugs, garnish with chopped pecans.
If desired, add red wine, rum or tequila to your serving.

Notes

See original post for notes about the ingredients and where to find them. Store in the refrigerator in a glass container from 2 to 5 days. The juice will get more concentrated as it sits. Add a little bit of water if it becomes too sweet. Warm up your leftover punch on the stovetop or in a mug in the microwave.