Ponche Tequila Punch Recipes

PONCHE NAVIDEñO

Ponche Navideño image

Traditional Mexican Fruit Punch - Ponche Navideño, is a traditional hot drink during the Christmas Holidays, it is made using water, fresh and dried fruits like tamarind, prunes, hibiscus, sugar cane, cinnamon, and sweetened with Piloncillo. You can serve it with or without alcohol.

Provided by Mely Martínez

Categories Drinks

Time 1h10m

Number Of Ingredients 12

Ingredients

4 quarts of water (1 gallon)
1 large piloncillo cone ((or 12 oz. of brown sugar))
3 cinnamon sticks
1 lb Tejocotes* (SEE NOTES)
1½ Lb. guavas (about 12 guavas)
3/4 cup prunes (chopped)
1½ cup apples (chopped)
1 cup pear (chopped)
½ cup raisins
3 sugar cane sticks, about 5-in. long (cut into four pieces each)
1 cup of Tamarind pods (peeled (or 1 cup of Hibiscus Flowers)***)
Rum to taste

Steps:

Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

Nutrition Facts : ServingSize 1 cup, Calories 177 kcal, Carbohydrate 43 g, Protein 2 g, Sodium 19 mg, Fiber 5 g, Sugar 30 g

PONCHE

Ponche image

The traditional elements that give the steaming hot Noche Buena punch, known as ponche, its signature warm flavor are tejocotes (fragrant Mexican hawthorn fruits that become tender when cooked), caña (fresh sugar cane to gnaw on) and tropical guavas. You can add other ingredients like tamarind pods, dried hibiscus flowers and your favorite dried fruit to customize it to your liking. The chopped nuts give it a delicious bite, and if you're feeling festive, you can make this into a party drink by adding a shot of rum or tequila.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

8 ounces tejocotes (Mexican hawthorn fruit), scored, or crab apples, peeled and scored
1 cup (1/2 ounce) packed dried hibiscus flowers (flor de jamaica)
1 cup (6 ounces) finely chopped piloncillo or brown sugar
1/2 cup dried prunes or other dried fruit such as figs
1/4 cup golden raisins or dried cherries
6 tamarind pods, peeled, seeded and cut into 1/2-inch pieces
4 large guavas, peeled and cut into 1/2-inch pieces
Three 6-inch sugarcane pieces, peeled and cut in half
2 apples, peeled, cored and cut into 1/2-inch pieces
2 large Medjool dates, pitted and sliced into 1/4-inch pieces
One 4-inch cinnamon stick, plus more for serving
1 teaspoon pure vanilla extract, optional
1/2 cup chopped pecans or walnuts

Steps:

Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.

HOT PUNCH (PONCHE)

Hot Punch (Ponche) image

Provided by Aarón Sánchez

Categories beverage

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 Golden Delicious apples, peeled, cored, and cut in 1/8ths
3/4 cup raisins
1 pound guava, quartered
3 (3 to 4-inch) pieces sugarcane, each cut in strips
1/2 cup prunes
1/2 pound crabapples, peeled and cored
2 cups (1-inch) diced pineapple
1 cup sugar
4 (2-inch) pieces Mexican cinnamon
8 cups water
Tequila

Steps:

In a large pot, place the guava, pineapple, crabapples, raisins, prunes, sugarcane, apples, cinnamon, sugar and 8 cups water. Bring the mixture to a boil, and then lower the heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

HOT PUNCH: PONCHE

Hot Punch: Ponche image

Provided by Aarón Sánchez

Categories beverage

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 Golden Delicious apples, peeled, cored, and cut in 1/8ths
3/4 cup raisins
1 pound guava, quartered
3 (3 to 4-inch) pieces sugarcane, each cut in strips
1/2 cup prunes
1/2 pound crabapples, peeled and cored
2 cups (1-inch) diced pineapple
1 cup sugar
4 (2-inch) pieces Mexican cinnamon
8 cups water
Tequila

Steps:

In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

TEQUILA PUNCH

Tequila Punch image

We called for a third of a cup of gold tequila for our queso fundido, and it seemed a shame to buy a whole bottle just for that. The tequila's caramel notes are wonderful with the spicy ginger, sweet cassis, and lime in this punch.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 7

Ingredients

16 ounces tequila, chilled
1/4 cup cassis, chilled
1/4 cup fresh lime juice (from 2 limes)
24 ounces ginger beer, chilled
12 ounces seltzer, chilled
Large ring of ice
Blackberries, for garnish

Steps:

Stir together tequila, cassis, lime juice, ginger beer, and seltzer in a 4-quart punch bowl. Add ice ring, and garnish with blackberries.

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