Ponche Navideno And Rompope Recipe: How To Make Mexico's Favorite Christmas Drinks

Ponche Navideno is a Mexican fruit punch that is mostly prepared on Christmas holiday. It is generally warm and can be served with or without alcohol. Mexicans usually made then during Las Posadas, a nine-day celebration leading up to Christmas, and it starts on Dec. 16 and ends on Dec. 24.

No Mexican Christmas celebration is complete without this pot of warm punch. Definitely, it is an essential part of the holidays in Mexico. As shared by Mexico In My Kitchen, Ponche Navideno is made using water, fresh and dried fruits and sweetened with Piloncillo, a raw sugar cane.

This punch is easy to make. Below are the recipe and instructions to prepare this Mexican holiday punch that is best served on Noche Buena and Christmas day.

Ingredients:

• 4 quarts of water (1 gallon)
• 1 large piloncillo cone (or 12 oz. of brown sugar)
• 3 cinnamon sticks
• 1 lb. Tejocotes
• 1½ lb. guavas (about 12 pieces)
• 3/4 cup chopped prunes
• 1½ cup chopped apples
• 1 cup chopped pear
• ½ cup raisins
• 3 sugar cane sticks (cut in 5-inch size)
• 1 cup of tamarind pods peeled (or 1 cup of Hibiscus Flowers)
• Rum to taste

In case some of the ingredients like the Tejocotes are not available, they can be substituted with other dried fruits. Simply place water in a large pot and add the tejecotes, cinnamon and piloncillo then bring it to simmer for about 15 minutes.

Add the chopped prunes, guavas, apples and the rest of the ingredients including tamarind pods and sugar cane sticks. If using canned tejocotes, it should be added at this time then simmer for an hour. Best served in mugs and garnish with some fruits or add rum if desired.

Another holiday drink that is popular in Mexico is the Rompope. It is the Spanish version of Ponche de Huevo or egg punch. This is served chilled or over ice although it can also be warm.

The Mexican Rompope only needs 5 ingredients to make so it is really easy to prepare. All Recipes stated that for the holidays, the natives add rum or brandy in this drink.

Ingredients:

• 3 pints whole milk
• 2 1/2 cups white sugar
• 2 cinnamon sticks
• 15 egg yolks
• 1 cup rum

In a saucepan, combine milk, cinnamon sticks and sugar then boil over low heat. Stir constantly for 20 minutes then allow to cool. Beat egg yolks with an electric mixer until thick then pour a bit of warm milk.

Boil the egg yolk mixture in a saucepan until the mixture is thick, usually just 5 to 7 minutes. Remove from heat, take out the cinnamon sticks and let it cool. Add rum and it is ready to be served after 2 hours.