Ponche is a fruit filled punch, served warm, around Christmas time in Mexico and would be (will be?) the perfect addition to your at-home, covid Christmas party for two. To find the ingredients in the United States, I recommend going to a Mexican grocery store. The only ingredient I have not seen in the U.S., because I haven’t looked for it, is tejocote. (I’m not even sure what the word for tejocote is in English. Google says Mexican Hawthorne...) Tejocote is a stone fruit similar to a crab apple. If you can’t find them, that’s okay! They’re my least favorite of the fruits added anyway. Cut your losses and proceed without them.
In addition, if you’re looking for a spiked version, I recommend a splash, or hefty pour, of rum. —Herstory of Food
about 12 cups
large cinnamon sticks
medium apple, cored and cut into 1/2-in (1 cm) thick pieces
guavas, ends removed and cut into 8ths
tejocotes (see notes), ends removed, halved and deseeded
dried hibiscus flowers
piece (~8 in) sugar cane, peeled and cut into 8ths
In This Recipe
Pour the water into a large pot. Add the cinnamon and bring to a simmer over low heat for 15 minutes.
Meanwhile, prepare the remaining ingredients according to the instructions above.
Add the remaining ingredients to the pot and simmer for 15 minutes. Stir gently and simmer an additional 15 minutes. Add the sugar a spoonful at a time to taste. Continue simmering for 15 minutes, or until the fruit is soft.
Remove the cinnamon sticks, tamarinds and hibiscus flowers.
Serve hot, with fruit, in mugs. Add rum to each mug, if desired. Be merry.