The warm and comforting Christmas punch plays a role more significant than that of eggnog in western cultures. It served throughout the coldest months of the year and plays a key role in festivities from the Day of the Virgin of Guadalupe on December 12th to Epiphany on January 6th.

The three basic ingredients for ponche are tejocote, guava and sugarcane, but tamarind, hibiscus flowers and piloncillo (dark brown sugar) are also typical.

16 cups water
1 large piloncillo cone or 12 ounces of brown sugar
3 cinnamon sticks
1 pound tejocotes, fresh or preserved
1 ½ pounds guavas, cut into bite-sized chunks (about 12 guavas)
2 apples, peeled, cored and diced
1 cup pitted prunes, roughly chopped
3 sugarcane sticks, peeled and cut into 5-inch pieces
1 cup hibiscus flowers
tequila, optional

Place water in a large stockpot.

Add the piloncillo or brown sugar, cinnamon and fresh tejocotes and simmer for about 15 minutes.

Add the chopped guavas, apples, prunes, sugarcane and hibiscus flowers. (If using preserved tejocotes add them now.)

Simmer for 20 to 30 minutes hour. Serve hot in mugs, ladling in some of the fruit and adding tequila to your liking.

Serves 12