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Mexican Christmas Punch (Ponche Navideno)
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Mexican fruit punch with hibiscus petals and golden rum for a festive twist!
Ingredients:
  • 12 whole cloves
  • 2 navel oranges
  • 6 Mexican hawthorns (tejocotes)
  • 12 cups water
  • 0.25 cup dried hibiscus petals (flor de jamaica)
  • 3 cinnamon sticks
  • 2 Granny Smith apples, sliced
  • 1 sugar cane stick, cut into 4-inch pieces
  • 1 pear, sliced
  • 0.5 cup packed dark brown sugar
  • 12 fluid ounces rum
Instructions:
  • Pierce each orange with 6 whole cloves to infuse the flavors. Cut oranges into wedges, reserving 12 for garnish. Make slits in each hawthorn.
  • In a pot, combine water, hibiscus petals, and cinnamon sticks. Bring to a boil over medium-high heat, then simmer until the water turns a deep pink color, about 10 to 15 minutes.
  • Strain out hibiscus petals and let cinnamon sticks continue infusing in the water. Add orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer for a minimum of 30 minutes, stirring occasionally.
  • Pour the punch into 12 mugs, ensuring each mug receives fruit slices. Pour 1 fluid ounce rum into each mug for an added kick. Garnish with the reserved orange slices.

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