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Christmas Ponche with a Kick

Name: Christmas Ponche with a Kick
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 3 sprigs Cinnamon stick; 200 g Piloncillo; 0.25 cup Dried hibiscus flowers; 2 Apple; 500 g Tejocote; 2 Pear; 2 pieces Sugarcane; 100 ml Dark rum; 2 Tamarind; 3 litres Water; 4 Guava; 12 Prunes

60 min (15 prep + 45 cook) Easy 10 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Traditional Mexican fruit punch with rum or brandy. The hot drink of the Mexican posadas.

About this recipe

Traditional Mexican Christmas ponche with rum or brandy, the quintessential hot drink of the posadas and Christmas Eve. Made with tejocote, guava, sugarcane, tamarind, cinnamon and piloncillo, this aromatic ponche is served steaming hot with a generous splash of spirit.

History & Origin

Christmas ponche is one of the most iconic drinks of the December festive season in Mexico. Its origins date back to the colonial era, when European traditions of warm spiced drinks merged with native Mexican fruits. During the posadas, celebrated from 16 to 24 December in honour of the Virgin Mary and Saint Joseph's search for shelter, ponche is the indispensable companion of every night of celebration. The word 'ponche' derives from the Hindi 'panch', meaning five, referring to the five original ingredients of the drink brought by British merchants. However, Mexican ponche evolved into something entirely unique, incorporating seasonal fruits such as tejocote, a small yellow fruit available only in winter and the undisputed star of this drink. Each region of Mexico has its own version of ponche. In Mexico City and central Mexico, it is customary to serve it with a 'piquete' — a splash of rum, brandy, tequila or mezcal that adds a special touch for adults. In Oaxaca it is made with mezcal; in Jalisco, with tequila. For children, it is simply served without alcohol. The guava adds sweetness and fragrance, the sugarcane its natural juice, the tamarind a characteristic tartness, and the hibiscus flower its deep red colour and floral flavour. Piloncillo, unrefined cane sugar, sweetens everything with a caramel-like taste that white sugar could never replicate. The cinnamon stick perfumes the ponche with its warm, unmistakable aroma. Making ponche at home is a cherished family tradition. The aroma that fills the air as it simmers transforms any home into a true Mexican Christmas atmosphere. It is the drink that brings generations together around a brazier or a large pot, amid laughter, carols and the sound of piñatas being broken.

Estimated cost

£8.50

Total cost

£0.85

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

38g

Carbohydrates

0.5g

Fat

2.5g

Fibre

15mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large pot, heat the 3 litres of water over high heat. Add the whole tejocotes, the sugarcane pieces, the cinnamon sticks and the peeled tamarind. Bring to the boil.
💡 You can leave the tejocotes whole or make small incisions in them so they release more flavour.
2
Once boiling, reduce the heat to medium-low and add the grated piloncillo and the dried hibiscus flowers. Stir well until the piloncillo is completely dissolved. The ponche will take on a rich red-golden colour.
3
Add the diced apples and pears, the halved guavas and the prunes. Stir gently. The ponche should be kept at a gentle simmer, not a rolling boil, so the fruit does not break apart.
4
Cook over low heat for 35-40 minutes, partially covered, until the tejocotes are tender and all the fruits have released their flavours. The liquid should be aromatic and slightly thick.
💡 The ponche is ready when you can easily pierce a tejocote with a fork.
5
Taste the ponche and adjust the sweetness. If it is not sweet enough, add more piloncillo. If it is too concentrated, add a little more hot water. It should be balanced, not excessively sweet.
6
To serve, use a ladle and pour the ponche into mugs or clay cups, including some fruit in each portion. For adults who want the 'piquete', add a splash of dark rum or brandy directly into the mug. Serve piping hot.
💡 Ponche keeps in the fridge for up to 3 days and tastes even better reheated.