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The colder weather and the holidays call for a classic Mexican Holiday Fruit Punch, or Ponche made with fresh seasonal fruits, tamarind, hibiscus flowers, cinnamon, turbinado sugar, prunes and served hot with George Dickel #12 Tennessee whiskey.
In Mexico, this ponche also includes fruits like tejocote, a fruit known as Mexican hawthorn that has a sweet and tart flavor and is very common during this time of the year. Finding sugar cane and guavas and using piloncillo (raw brown sugar) as a sweetener is also a characteristic of this recipe but since I live in Central Florida, the availability of certain ingredients aren’t available so I have to replace certain components for others.
For example, in this Mexican Holiday Fruit Punch or Ponche recipe, I am replacing the tejocotes with quince. Not quite the same but both have the same tart-sweet flavor needed for this recipe.
As a sweetener, I am using turbinado sugar to replace the piloncillo and not including the sugar cane as this is not available in my market and there’s no replacement for this. However not having sugar cane isn’t an issue since flavor profile will be delicious even though not adding this ingredient.
Food is a very personal thing so everything has to do with your taste and also what you can find in your market, so don’t stress if you cannot find certain ingredients you can skip or replace with others that you can find the results will still be wonderful since this recipe is the to make.
The Mexican Holiday Fruit Punch or Ponche is a great drink for parties you can make a big pot and everyone can enjoy since it is a family friendly beverage. However, in Mexico, it is common for the adults to add some “piquete” to their ponche. This is, it is very common to add rum or tequila.
Me myself I love whiskey and the George Dickel #12 whiskey is the perfect addition to this Mexican Holiday Fruit Punch or Ponche because it has vanilla and maple notes and a deep flavor with an incredibly smooth finish.
If you are organizing a holiday party or partaking in Las Posadas, I suggest you include this smooth and comforting Mexican Holiday Fruit Punch or Ponche. Just remember to enjoy with moderation and don’t drink and drive. Cheers!
Mexican Holiday Fruit Punch or Ponche
- 2 green apples
- 3 macintosh apples
- 2 pears
- 2 quince
- 2 valencia oranges
- 8 prunes
- 6 hibiscus flowers
- 5 tamarind pods
- 4 cinnamon sticks
- 2 cups of turbinado sugar
- 8-10 cups of water
- Clean the apples and the quince and take off the core. Cut in small pieces and add to a soup pan.
- Cut the oranges in rounds and then cut again in quarters and add to the pot.
- Add the turbinado sugar, the prunes, the cinnamon, and the hibiscus flowers.
- Finally, add the water and cook on medium heat for 30 minutes.
- Serve hot, including scoops of the actual fruit into the cups and top with 1 ounce of George Dickel #12 Tennessee Whiskey
- The experience of this drink is to have it hot and eat the cooked fruit while enjoying the ponche.
- The fruit doesn't have to be peeled.
- This drink is traditionally served during Las Posadas in Mexico.
- The drink is intended for those whom alcohol is legal and appropriate. Please Drink Responsibly!