Go Back

Authentic Mexican Ponche

This traditional Mexican hot fruit punch has been warming households for generations. Naturally sweetened with piloncillo and fresh fruit, packed with warm spices, and bursting with the flavors of fresh and dried fruits that simmer together into something magical.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups water
  • 1 piloncillo cone about 8 ounces, roughly chopped
  • 3 cinnamon sticks Mexican canela preferred
  • 4 whole cloves
  • 1 star anise pod
  • 2 guava fruits peeled and halved
  • 2 tejate or tejates fruits substitute with additional guava if unavailable
  • 4 dried ancho chiles deseeded
  • 1 orange sliced into rounds
  • 1 lime sliced into rounds
  • 4 dried Mexican tamarind pods optional but authentic
  • 1 apple peeled, cored, and cut into chunks
  • 2 pears peeled, cored, and cut into chunks
  • Pinch of sea salt
  • Sugar to taste optional

Equipment

  • Large stockpot (at least 6 quarts)
  • Sharp knife and cutting board
  • Wooden spoon for stirring
  • Ladle for serving
  • Vegetable peeler
  • Measuring cups and spoons
  • Strainer or fine-mesh sieve

Method
 

  1. Wash all your fresh fruits thoroughly under cold running water. Peel your guavas, apple, and pears, then cut them into halves or chunks so they'll release their flavors quickly as the liquid simmers.
  2. Heat your stockpot over medium heat for about 2 minutes without adding any liquid. Place your cinnamon sticks, cloves, and star anise directly in the pot and toast them for roughly 60 seconds, stirring constantly, which awakens their essential oils and deepens their flavor.
  3. Pour your 8 cups of water into the pot with the toasted spices, then add your chopped piloncillo. Stir well and bring everything to a gentle boil over medium-high heat, which will take about 5 to 7 minutes, stirring occasionally to help the piloncillo dissolve.
  4. Once the mixture reaches a boil, add your deseeded ancho chiles and the tamarind pods if using. Reduce heat to medium and let it simmer gently for 10 minutes.
  5. After about 10 minutes, add your guava halves, tejate fruits (if using), orange slices, lime slices, and apple and pear chunks.
  6. Reduce heat to medium-low and let everything simmer gently for 20 to 25 minutes without covering the pot. You want small bubbles breaking the surface occasionally, not a vigorous boil.
  7. After 20 minutes of simmering, take a careful sip and taste the flavor. If it needs more sweetness, stir in a tablespoon or two of sugar, though the piloncillo should have provided plenty of natural sweetness.
  8. When ready to serve, pour the ponche through a fine mesh strainer into a serving pot or directly into mugs, discarding the solids. Serve immediately while steaming hot, or keep warm on low heat if serving later.

Notes

Make your ponche the morning of your event and reheat it slowly on the stovetop when guests arrive, which actually deepens the flavor as the spices continue to infuse. Store cooled ponche in a covered container in the refrigerator for up to 5 days. The flavors actually meld and deepen over time, so it tastes even better on day two or three. Ponche freezes beautifully for up to 3 months when stored in airtight containers.