Ponche (Hot Mexican Christmas Punch)

December 1, 2023
Ponche (Hot Mexican Christmas Punch)


  • 2 quarts plus 1 cup water
  • 2 packages Melissa’s “Don Enrique” Jamaica (Dried Hibiscus Flowers)
  • 1 (6 oz.) cone Melissa’s “Don Enrique” Piloncillo
  • 3 Melissa’s Cinnamon Sticks
  • 1 pound Melissa’s Tejocotes “Mexican Hawthorn Apple”
  • 1 pound Melissa’s Guava – chopped
  • 1 package Melissa’s Dried Tart Cherries
  • 1 package Melissa’s Dried Cranberries
  • 2 Granny Smith Apples – peeled; stemmed and cored; chopped
  • 3 Melissa’s Sugar Cane Swizzle Stix – halved
  • 1 cup candied pecans – chopped


  • Place the water into a stockpot and add the Jamaica. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from the heat and steep for 1 hour.
  • Using a strainer, remove the Jamaica and discard.
  • Place the pot back on the burner and add the piloncillo, cinnamon sticks and tejocotes.
  • Simmer, stirring often, until the piloncillo is dissolved, about 15 minutes. Remove the tejocotes and let them cool to the touch.
  • Peel, stem and seed them. Chop them and add them back to the pot.
  • Add the rest of the ingredients, except for the pecans, and bring back to a simmer. Simmer for 1 hour and serve hot.
  • Make sure to ladle some of the fruit into the cups as well as a sprinkle of the pecans and serve with a spoon.

You can find the ingredients for this recipe at Melissas.com

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