Ponche Navideno

  • 10 Servings
  • Category : Beverages
  • Subcategory :
  • Main Ingredient : Tequila
  • Chef : Will Duncan

Pilsen hot spot Punch House offers a traditional Mexican tipple called "Ponche Navideno"--which translates to "hot Christmas punch." This offbeat concoction is made by stewing a variety of fruits, including guava, tejocotes and apples, with cinnamon. It's topped with brandy and tequila.


6 quarts of water 8 tamarind pods, de-shelled 1 8" pieces of sugar cane, peeled and cut into straws 10 guavas, quartered 16 Tejocotes, de-seeded 1 apple, cubed 1 pear, cubed 3 cinnamon sticks 1 tablespoon pink peppercorns 2 star anise 1 teaspoon clove 1 cup toasted walnuts 1/4 pound hibiscus 5 cups brown sugar


Bring water and tamarind pods to a boil and allow to simmer for 45 minutes. Cover. Strain through a mesh strainer, pressing quite hard to push as much of the tamarind pulp through, holding back only the seeds, husks and strings. Bring tamarind broth back up to a simmer. Tie a sachet with cheesecloth containing all of the dry spices: cinnamon, peppercorns, anise, clove and hibiscus. Drop ingredients into simmering water. Add fruit, nuts and sugar. Allow to simmer for at least 30 minutes, uncovered. Remove spice sachet. Keep warm in a crock pot. Ladle into coffee mugs with plenty of stewed fruit and 1/2 oz Reposado Tequila and 1 oz of good brandy.