For a non-alcoholic version, simply omit the rum. The punch is delicious and festive without it! Adjust the amount of brown sugar to your liking, depending on the sweetness of the fruit. If you can't find Mexican hawthorns (tejocotes), you can substitute with crabapples or another firm, slightly tart fruit. The punch can be made ahead of time and reheated gently before serving. The flavors will meld together even more beautifully!
Mexican Christmas Punch (Ponche Navideno)
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS3
Embrace the warmth and vibrant flavors of the holiday season with this traditional Mexican Christmas Punch, a symphony of fruits and spices that will transport you to a festive celebration. Infused with rum and garnished with fresh hibiscus, this Ponche Navideño is the perfect accompaniment to your holiday gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Fiber2 g
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Protein0 g
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Sodium13 mg
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Sugar13 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Stud each orange with 6 whole cloves, using the pointed ends to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
02
Step
13 mins
Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
03
Step
30 mins
Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
04
Step
0 mins
Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.
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