Cinnamon Ponche Navideño (Mexican Christmas Punch) (Edit recipe)

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:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	11 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	3 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 15

Ingredients

3 quart Water
2 Mexican Cinnamon Stick
1 Piloncillo (Panela), large cone, plus more to taste (or 1 cup dark brown sugar)
12 Tejocote (Mexican Hawthorne), left whole with ends trimmed
8 Guava, ends trimmed and quartered
3 Whole Cloves
2 Gala Apple, sliced (or other red apples)
1 Orange, sliced (optional)
.5 cup Raisins
2 cups Pecans, 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.