DIY: Mexican Ponche

Ponche is a warm tropical-fruit beverage traditionally imbibed in Mexico during December, especially during the posadas.

Photo Credit: https://mas-mexico.com.mx/wp-content/uploads/2017/12/Posadas_luces-vela.jpg

Ponche is made of seasonal fruits and although it isn't an exact science, it is usually made of sugar cane (caña), tejocotes (Mexican hawthorn), guava, cinnamon & piloncillo. Some people add apple, tamarind, prune & raisins.

The preparation is pretty simple. Peel & chop the sugar cane. Chop the rest of the fruits into bite-sized pieces. Put water in a pot, add piloncillo (or brown sugar), cinnamon and the rest of the fruits. Turn on the heat and let it simmer until the fruit is tender. Once it has boiled and the fruit is fork tender, the ponche is ready to be served. Taste the infusion and adjust the sweetness if necessary. 

Traditionally, ponche is served in clay mugs. Make sure to serve both fruits and ponche. Don’t forget to include a spoon or something to fish out and eat the fruit. For us, a great ponche includes "piquete," a shot of rum, tequila or mezcal. Any food or drink with "piquete" has liquor in it. Trust us, ponche with piquete is exquisite!

@capitalcondesa