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Cutting Lime

Ponche (Hot Mexican Fruit Punch )

Prep Time:

20 Minutes

Cook Time:

40 Minutes


12 Servings



About the Recipe

Embrace the heartwarming tradition of Mexican hospitality with our Ponche recipe. A blend of aromatic spices and an array of fruits come together to create a beverage that captures the essence of joy and celebration. Whether enjoyed during festive gatherings or quiet moments by the fire, Ponche is a delightful journey through the flavors of Mexico. Join us in creating this soul-soothing winter favorite that promises to warm both hearts and hands.


  • 16 cups of water  

  • 2 Piloncillos (or 1 cup of brown sugar if you can’t find piloncillo)   

  • 3 dried tamarindo pods, husked and remove the sturdy fibers that enclose the fruit

  • 4 cinnamon sticks 

  • 1/2 cup dried hibiscus flowers 

  • 8 dried prunes 

  • 6 guavas, halved   

  • 3 red apples, sliced 

  • 10 Tejocotes  

  • 2 Fresh sugarcane sticks, cut into 8 sticks  Tip: Slice the skin off, lay on cutting board and slice lengthwise.    

  • 3/4 cup of sugar  


Step 1: Infuse the Base

  • In a large stockpot, combine 16 cups of water, piloncillo (or brown sugar), tamarindo, cinnamon sticks, and hibiscus flowers. Stir and add dried prunes. Simmer covered over medium heat for 20 minutes, ensuring the piloncillo or brown sugar is fully dissolved.

Step 2: Add the Fruits

  • Introduce guavas, apples, tejocotes, and sugarcane sticks to the pot. Sweeten with sugar to your liking. Stir, cover, and let it simmer for another 20 minutes.

Step 3: Serve and Garnish

  • Serve the Ponche hot. Add a variety of fruits to each cup and garnish with a sugarcane stick for authenticity.

Step 4: Optional Enhancement

  • For an extra kick, consider adding a splash of brandy or tequila, transforming your Ponche into the delightful "ponche con piquete."

Warm wishes and enjoy your Mexican Winter Fruit Punch!

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