Punch Mexicain 🇲🇽 (Ponche). Traditional Mexican Fruit Punch – Ponche Navideño, is a traditional hot drink during the Christmas Holidays, it is made using water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with Piloncillo. You can serve it with or without alcohol. Ponche Mexicano No Mexican holiday party is complete without a hearty pot of hot ¡Ponche Navideño!
It's a very fruity and sweet hot punch that is great for family get-togethers. You can serve it as is, or add a touch of alcohol for the perfect adults-only drink. Ponche Navideño The Traditional Hot Christmas Punch of Mexico. You can have Punch Mexicain 🇲🇽 (Ponche) using 13 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Punch Mexicain 🇲🇽 (Ponche)
- You need 1 kg of d'aubépines pelées.
- Prepare 6 of morceaux de cannes à sucre pelés.
- It’s 1 tasse of fleur d'hibiscus lavée.
- Prepare 5 of piloncellos (morceau de sucre brun).
- It’s 1 tasse of sucre.
- Prepare 12 of clous de girofle.
- You need 2 of bâtons de cannelle.
- It’s 2 kg of goyaves.
- Prepare 8 of pommes.
- It’s 1 of orange coupée en tranches.
- Prepare 12 of tamarins.
- Prepare 20 of pruneaux.
- Prepare 8 L of d'eau.
P onche: It looks like a bubbling pot of hot fruit salad. It's a classic symbol of Christmas in San Miguel de Allende—as it is all over Mexico—and it belongs in your Christmas plans too. Ponche Navideño (Mexican Christmas fruit punch) is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights, this fragrant infusion warms you from the inside out.
Punch Mexicain 🇲🇽 (Ponche) instructions
- Chauffer l'eau dans une casserole et ajouter le bâton de cannelle, les aubépines, et les bâtons de sucre, cuire à feu vif pendant 15 minutes..
- Ajouter les pruneaux, l'hibiscus, le tamarin, la canne à sucre et les clous de girofle, faire bouillir pendant 20 minutes..
- Ajouter les goyaves, la pomme et l'orange, faire bouillir encore 15 minutes et servir..
In a large pot, bring the water, cinnamon sticks, cloves and tamarind seeds to a boil over high heat. If you, like me, live outside Mexico, especially in the United States, and want to make Mexican Ponche for the holidays, this recipe is for you! As you well know, it can be difficult to get fresh Mexican fruits for this festive beverage, most especially guayabas and tejocotes (and my mom says if you don't have tejocote The punch will continue to darken. Taste the Ponche for sweetness at this point. Also, traditionally the fruit is left in the punch for serving.