Ponche Navideño Recipe — Authentic Mexican

1 Ingredients

1

In a large pot, combine the water with the jamaica, tamarindo, sugar cane, tejocotes, and piloncillo (and cinnamon if using).
2

Bring to a boil over medium heat, then reduce to a simmer and cook for about 15 minutes, until the fruit starts to soften and the piloncillo has fully dissolved.
3

Add the guavas, apples, and prunes. Continue simmering on low heat for 10 more minutes, until everything is tender and the broth is fragrant.
4

Taste and adjust sweetness — add more piloncillo if needed.
5

Ladle into clay mugs (jarritos), making sure each one gets a piece of fruit and a stick of sugar cane to chew on.
6

Add a generous splash of rum, brandy, or tequila per cup if serving 'con piquete'.

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Tejocotes are non-negotiable — frozen ones work if fresh aren't available. Their floral, apple-quince flavor is the signature of real ponche.
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Simmered slowly all evening at very low heat, the flavors deepen and round — this is the right move for a posada that runs late.