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Classic, pomegranate, and even with “piquete,” there’s a Mexican Poche for all…

If there’s anything that screams Christmas and the festive season here in Mexico, it’s a steaming mug of Mexican ponche. This beloved fruit punch is not only a holiday staple but also a beautiful reflection of Mexico’s rich culinary heritage.

Ponche, a traditional Mexican fruit punch, is a festive favorite, especially during the holiday season, particularly at posadas and Christmas gatherings. Its roots trace back to India, where a drink called pãč (meaning “five”) was made with alcohol, sugar, lemon, water, and tea. The recipe traveled to Europe and was introduced to Mexico by the Spanish, where it evolved into the vibrant, fruit-filled beverage we know today.

The Base of Mexican Ponche

The classic Mexican ponche includes water, piloncillo (unrefined cane sugar), cinnamon, and hibiscus flowers, creating a fragrant and comforting base. To this, fruits like tejocotes, guavas, apples, tamarind, raisins, and sugarcane are added, though the exact ingredients can vary by region. Some enjoy adding a splash of rum, tequila, or brandy for a “piquete” or alcoholic twist.

Like I mentioned before, each region has its own variation, and it takes different forms and ingredients like:

• Ponche de Granada: Highlighting pomegranates for a tart and sweet flavor.
• Ponche de Ciruela: Using plums or prunes for a rich and smooth taste.
• Ponche de Café: A warm, coffee-infused version, perfect for colder days.
• Ponche con “piquete”: A unique take that combines the smokiness of mezcal or sometimes rompepe (eggnog) with the punch’s natural sweetness.

Ok, now that we have this cultural background, let’s check out some recipes:

1. Traditional Ponche Navideño

This classic recipe combines sweet and tart flavors, perfect for holiday gatherings.

• Ingredients:
  • Guavas, apples, tejocotes, tamarind, sugarcane, raisins, hibiscus flowers, cinnamon, and piloncillo. Some modern recipes include creative additions like oranges, pears, or even almonds.
• Preparation:
  • Simmer water with cinnamon sticks and piloncillo until the piloncillo dissolves.
  • Add tejocotes and simmer until softened. Incorporate guavas, apples, tamarind, raisins, hibiscus flowers, and sugarcane.
  • Let the mixture simmer until the fruits are tender and the flavors meld together.

2. Ponche de Granada (Jalisco)

Ingredients:

• Pomegranate arils, orange juice, hibiscus flowers, cinnamon sticks, and piloncillo.

Preparation:

• Prepare a base by boiling water with hibiscus flowers, cinnamon, and piloncillo.
• Strain the hibiscus flowers and return them to the pot.
• Add fresh pomegranate and orange juices.
• Warm the mixture and serve with pomegranate seeds as garnish.

3. Ponche de Piña (Chiapas)

Ingredients:

• Apples, sugar cane, ripe pineapple, tejocotes, hibiscus flowers, prunes.

Preparation:

• Add enough water in a large pot to cover the piloncillos. Cover to dissolve completely.
• In another pot, add water and the hibiscus flowers and bring to a boil.
• Strain the hibiscus tea over the pot of piloncillos.
• Peel the pineapple and chop into small cubes. Also chop the apple and the cane. While the tejocotes boil in water, and at the end, remove the peel. Set aside.
• After boiling the piloncillo and the hibiscus water, add all the fruit.
• After 10-15 minutes, add the tejocotes and the prunes and boil for at least 45 minutes.

As you guys can see, Mexican ponche isn’t just a drink—it’s a way to connect with family, celebrate cultural traditions, and savor the flavors of the season. Each recipe carries a unique story, from the smoky depth of mezcal to the tart sweetness of pomegranate.

Feel inspired to try one of these recipes? Let us know how it turned out or tag us on Instagram as you create your own holiday memories.